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    Mushrooms with Stilton, Walnuts and Leek Sauce

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    Mushrooms with Stilton, Walnuts and Leek Sauce

    • Preparation time: 45 minutes
    • Cooking time: 15 minutes
    • Total time: 1 hour 60 minutes

    Serves: 4

    Ingredients

    • 4 large field mushrooms
    • 2 tbsp olive oil
    • Salt and pepper
    • Knob of butter
    • 1 shallot, finely diced
    • 70ml Port
    • 175g Stilton, crumbled
    • 50g walnuts, chopped Sauce and garnish
    • Sauce and garnish
    • 1 tbsp Port
    • ½ shallot, finely chopped
    • Sauce and garnish
    • knob of butter
    • 1 leek, trimmed, green part chopped, white julienned
    • 75ml whipping cream
    • 150ml vegetable stock
    • 25g watercress leaves
    • Vegetable oil for frying
    • 4 sprigs parsley

    Method

    1. Preheat the oven to 190°C/gas 5. Put the mushrooms in a roasting tin, drizzle over the oil, season, and bake for 6-8 minutes until tender. Remove. Increase the oven to 200°C/gas 6.
    2. Melt the butter in a pan over a medium heat. Add the shallot, sauté until soft. Add the Port, increase the heat and simmer until reduced by half. Cool a little. Mix in the Stilton and nuts. Pile into the mushrooms. Bake for 10-15 minutes until bubbling.
    3. Make the sauce: melt the butter in a pan over a medium heat. Add the shallot and green leek. Sauté until soft. Add the Port and cook until all the liquid evaporates. Add the cream, simmer until reduced by half. Add the stock, simmer until slightly reduced. Remove from the heat, stir in the watercress. Liquidise, then press through a sieve into a clean pan. Season. Reheat when needed.
    4. Heat 2cm vegetable oil in a pan until a cube of bread turns gold in 30 seconds. Add the strips of white leek and fry briefly until crisp. Drain.
    5. Serve the mushrooms with sauce, garnished with crisp leeks and parsley.

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