Creamy takenga Blue Mushrooms
Great served on toast for breakfast, bunch, lunch or supper, as a side to BBQ’ed or pan-cooked steak or add to burgers to turn them into a gourmet delight.
A great way to use up a piece of leftover cheese - exact quantity isn’t important, a bit more or less still makes a tasty dish.
Serves 4 as a side dish or two as a more substantial meal
good knob butter
1 tbsp olive oil
1 small onion, finely chopped
2 cloves garlic, finely chopped
500g button mushrooms, halved or quartered, depending on size
100g Origin Earth Takenga Blue, crumbled
salt and freshly ground black pepper
2 tbsp finely chopped parsley
1 Heat butter and oil in a frying pan over a medium heat. Add onion and garlic, cover and cook, stirring occasionally, for 8-10 minutes or until onion softens.
2 Increase heat, add mushrooms, cover and cook, stirring occasionally, for 8-10 minutes or until mushrooms give up their juices. Remove cover, increase heat and cook, stirring occasionally, until liquid evaporates and mushrooms brown.
3 Remove pan from heat, add cheese and stir until melted. Season to taste with salt and pepper, add parsley and toss to combine.