- 50g butter with Mediterranean herbs, or garlic butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 4 large flat mushrooms
The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…
- 225g bag baby spinach
Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…
- 4 thick slices of bread, preferably granary from a small loaf
- 4 generous slices of cheddar cheese, about 100g/4oz
Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…
Turn your grill on to high to give it a chance to heat. Put three quarters of the butter in your largest frying pan and heat until melted. Take each mushroom and pull away the stalk then put the mushrooms in the buttery pan, flat side down. Scatter round the stalks, tearing them as you go to break them up a little. Cook over a high heat for 5 minutes, turning the mushrooms over half way through, until they are golden and juicy.
Meanwhile toast the bread in a toaster or under the grill and when ready, spread with the remaining butter.
Take the mushrooms from the pan (leave the stalks behind) and put them cup side up in a shallow heatproof dish. Now tip the spinach into the pan with the stalks and stir it around in the buttery juices for about a minute, just until it wilts. Pile the mixture onto the mushrooms, cover the spinach with a slice of cheddar and flash under the grill until the cheese just melts. Serve each mushroom on a slice of the buttered toast and spoon over the juices.