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
40g Stilton cubed
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. 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.