There are a few varieties to this dish out there so don't be suprised if this is not the only one you find!
- For the Sauce:
- 10g/20g Butter
- 1/2 Cup Cracked Black Pepper
- 500ml Double Cream
- 100g Stilton
- 1 Stock Cube
- + however many large flat mushrooms you require.
Bake the Flat mushrooms in the oven with a drizzle of olive oil for aprox. 15 minutes or until soft.
In the meantime, melt the butter in a medium pan and add the black pepper.
Cook until the aroma is released and the butter discolours. Add the cream and simmer for 5-10 minutes
Dissolve the stock cube in as little hot water as possible to make a thick paste and add to the cream.
This gives you your creamy peppercorn sauce.
Lastly, remove from the heat and crumble the stilton into the sauce and stir constantly to avoid it burning to the pan.
Once the cheese has melted in, pour over your flat mushrooms and serve.
If chilling the sauce, it will thicken considerably, so be prepared to add more cream or milk when reheating (IN A PAN not the microwave) to avoid it splitting.
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Submitted By: Kael 2001