Amongst the many nibbles I made on Christmas day were little filo pastry tartlets filled with a delicious dollop of pesto covered with a warm mix of mushrooms, garlic and parsley. In the days following Christmas and in my quest to use up leftovers wisely, I treated myself to one of the tastiest and yet most simple lunch I have ever made. I present to you the mushroom and cheese on toast. With a twist.
I topped the lovely mushroom mixture with bits of Stichelton, a wonderfully creamy and pungent unpasteurised blue cheese. The mushrooms had been cooked simply in a little olive oil, and once reduced, I added the garlic and chopped parsley. To reheat the mixture, I added a slice of home-made parsley butter to a small saucepan and reheated the lot. Couldn't have been easier.
I think I might make this in the future, with the sole intent of having it on toast. Honestly, it's that good. If you like mushroom, garlic and cheese that is. Of course.