Mushroom and Blue Cheese Crostini

This miserable, dreary Friday evening we’ve a very simple, but utterly satisfying dish to share.

Perfect for lunch in a rush, or a tired last-minute supper, this recipe is both easy and cheap, a perfect combination in our house!

Much like red wine, early nights and broccoli, a taste for blue cheese is one that grows on you as you get older, as your palate demands ever stronger flavours and textures.  Despite turning my nose up at my Dad’s plate when I was little, we now love blue cheese in our house, regularly adding it to salads, steaks and, as of today, mushrooms.

Ingredients

• 2 cups Mixed mushrooms (chanterelle, shiitaki, oyster, etc)
• 1 tub crème fraiche
• 1 dash white wine
• 2 cloves garlic, crushed
• Salt and pepper, to taste
• Fresh bread – French baguette in this case

Instructions

1. Slice the bread evenly and arrange under a grill or on top of a hot griddle, to toast evenly on both sides.

2. Heat a knob of butter in a small pan and when it is sizzling, add the garlic, sautéing for a minute.

3. Next add the mushrooms, stirring regularly as they soften.

4. Deglaze with a small dash of white wine, reduce heat and allow to simmer until alcohol has evaporated

5. Stir in crème fraiche, season well, and serve with crostini (and a cheeky glass of vino if you can!)