Use it or Lose it – Mushrooms and Stilton.

This post is following on from my previous Use it or Lose it entries here and here.

If you are going to use every scrap of what you buy I think it is key you have a set of recipes which play to your strengths, your tastes and your needs. We love mushrooms and Stilton and we often buy Stilton to have as an eating cheese for lunch. We grow many (but not all sadly) of our own herbs – so it is easy to chuck some sage, lovage or fennel in a recipe.

This is a recipe which evolved from having a few crumbs of Stilton and half a pack of mushrooms left and we have made it many many times.

Mushroom, Stilton and Sage Pasta Sauce



Ingredients (Feeds two adults and one child)

1 small onion sliced

1-2 cloves of garlic minced

Olive oil

250g Mushrooms

40g Stilton cubed

125ml Cream

10 Sage leaves sliced.

150g pasta for the adults and

pasta portion appropriate for the child’s age

Pinch of nutmeg to taste

Seasoning to taste

Cheese to sprinkle on the top (parmesan, pecorino, cheddar – whatever is leftover)

Boil water for the pasta.

Fry the onion in oil until they are melting and soft, then add the mushrooms and garlic and cook until the mushrooms are browned. Then add the sage and stilton and stir until the stilton is mostly melted.Β  Add the cream, pepper and nutmeg.

When the water is boiling add the pasta and cook according to the instruction on the pack.

Serve sauce on top of pasta, sprinkled with cheese.

It is also great on baked potatoes or rice.






5 thoughts on “Use it or Lose it – Mushrooms and Stilton.

      1. Rabalias

        Rabalias is usually the one looking after the baby!

        We do have a pasta roller, though. Might be fun to get it out at some point for some fresh pasta goodness.

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