Mushrooms

I can't say that I am getting over-excited by white mushrooms, however, if you mix them with some other sorts, a new starter (or lunch) has born.

For 2 persons:

Shopping list
White mushrooms
Chestnut mushrooms (kastanje)
Chanterelles mushrooms (cantharellen)
Porcini or Cep mushrooms (Eekhoorntjesbrood)
1 Shallot
100 Gr. Blue Cheese* (Gorgonzola, Roquefort, Danish Blue)
White bread for toast
Olive Oil

Chanterelles

Chestnut

Porcini/Cep

* Why don't you use Stilton...I bet somebody gave you some for Christmas!

If you have the chance to get the mushrooms from the green grocers, just ask for a hand full of each, 3 sorts will do the job perfectly.


Cut the mushrooms to an eatable size.
Cut the shallot, but not too small.

Put some olive oil in the frying pan until hot.
Add the shallot and mushrooms and keep stirring
When almost ready, put the blue cheese over the mushrooms and let half of the cheese melt a bit, but make sure you will still see some of the cheese so it's not going to turn into a cheese sauce.

Toast some white bread and serve it separately.

Enjoy this tasty and quik starter.