3 large mushrooms, thickly sliced
A handful of chestnut mushrooms, thickly sliced/diced
1 onion, thinly sliced
4 cloves of garlic, minced
Fresh thyme (3-4 sprigs)
Sherry (a dash)
Black Pepper (freshly ground)
Nutmeg (freshly ground)
3/4 pint of Milk
2 medium potatoes
A handful of grated Gruyère
100g Blue cheese
Danish Blue, Dorset Blue or Gorgonzola are quite nice for this.
Slice the potatoes thinly, and par-boil gently for 5 minutes in the milk.
In a frying pan, begin by by frying off the sliced onion and garlic in the butter. When soft, add the mushrooms and gently turn through the butter. When the mushrooms are getting brown, add a healthy dash or two of sherry and season with generous grinds black pepper and the thyme.
Drain the potatoes but do not throw away the milk, stir it into the mushrooms. The sauce will thicken, with the potato starch. Remove from the heat and crumble in the blue cheese. Keep some bits chunky.
Add the cheese and mushroom mix into an oven proof dish, leaving enough room at the top to carefully layer over the softened potatoes.
Scatter over the nutmeg and grated Gruyère cheese before placing in an oven at 180° for ten minutes or until the top is crispy and golden.
Perhaps plate up with a fresh Spinach salad. Or even offer these mushrooms as a different backdrop to a nice steak for something of a more substantial dinner.