Rich, creamy Colston Bassett Dairy Stilton, tangy mustard and earthy, savoury mushrooms… lunch doesn’t get better than this.
Thanks to our friends at Waitrose for this decadent toasted sandwich recipe.
- Hands on time: 15 minutes
- Serves: 2
Ingredients
- Ingredients:
- 30g salted butter, softened, plus extra for spreading
- 4 large flat mushrooms, thinly sliced
- 1 Lemon, zest and juice
- 120g cavolo nero leaves, cores discarded and leaves roughly torn
- 1 tbsp English mustard, plus extra to taste
- 50g Colston Bassett Dairy Stilton, crumbled
- 4 large slices sourdough bread, lightly toasted
Method
- Heat butter in a large frying pan set over a high heat. Add the mushrooms and fry, stirring, for 2-3 minutes, until starting to soften; season. Add the lemon zest and juice; cook for 1-2 minutes, until the liquid has evaporated. Transfer to a plate.
- Add the cavolo nero to the pan with 4 tbsp water; season. Cover and steam over a medium heat for 2-3 minutes. Uncover and cook for another 2-3 minutes, until the water has evaporated; set aside with the mushrooms.
- Make 2 sandwiches, dividing the mustard, cavolo nero, mushrooms and cheese between the toast. Press firmly to encase the filling, then spread the tops with a little more butter.
- Place the pan over a medium-high heat and fry the sandwiches, butter-side down, for 1-2 minutes, pressing with a spatula, until golden. Spread more butter on the top side, then flip and fry for a final 1-2 minutes, until golden. Cut in half and serve, with a crunchy pickle.
https://www.waitrose.com/ecom/recipe/mushroom-cavolo-and-blue-cheese-toasties