There seems to be Quite a Lot of Stilton in the fridge, so yesterday I made a start on it. I had oatcakes with stilton for lunch, accompanied by rather a lot of silverskin onions, and some of the coriander chicken soup (which is a triumph, though I say so myself).
Then last night, I rummaged through the fridge, and a carton of rather sad chestnut mushrooms presented itself.
So … I chopped an onion and set it to cook down in about a tablespoon of olive oil. Chopped the mushrooms and a couple of cloves of garlic and added them in.I kept the heat low and stirred all the time, because I’m trying to use less oil in cooking, and mushrooms just slurp it up. Stuck a pan of hot water on to boil, and added 120g of fusilli pasta when it did so.
Kept stirring the mushrooms, while also dicing up 30g of stilton (that’s seen off the slab, now just the jar to go :). When the pasta had five minutes to go, I put the diced cheese in, and kept it all moving so that it melted down and coated the mushrooms. Then drained the pasta, put it in the mushroom pan, and added 2 good teaspoons of half fat creme fraiche.
Really tasty, and about 520 calories a portion.