Serves: Serves 4 (or two students) - Time:
This recipe transports me back to the heady days of university. When I should have been poring over Latin texts every Friday at noon, you would more likely find me in the Double Locks pub, nursing a Bloody Mary and enjoying their own spectacular version of this bread. These days, I’ve ditched the lunchtime drinking and can only eat a fraction of the calories of a twenty year old (more’s the pity) but the deliciousness of this combination is unchanged.
Ingredients
- 60g butter
- 2 large garlic cloves, peeled and finely chopped
- 300g button chestnut mushrooms, wiped clean
- 2 heaped tablespoons finely chopped parsley, curly or flat-leaf
- 2 small baguettes, or one large
- 160g Stilton cheese, crumbled
Method
- Melt the butter in a frying pan and add the mushrooms. Fry over a lively heat for 5-6 minutes, stirring regularly.
- Add the garlic and parsley and fry for a further 2-3 minutes.
- Heat the oven to 200˚c, fan oven 180˚c, mark 6. Split the baguettes down the centre but don’t cut all the way through. Scoop out a little of the dough so you have room to stuff in the mushrooms.
- Place the bread on a baking tray and pile the mushrooms between the two baguettes. Crumble over the Stilton cheese. Bake in the oven for 8-10 minutes until the cheese has melted. Serve straight away.
