Stilton and mush­room burg­ers

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Heat the oven to 200C/fan 180C/gas 6. Fry a pack of sliced red onions (50p/225g) in 1 tsp oil for 20 min­utes un­til very soft. Add 2 tbsp bal­samic vine­gar and a pinch of sugar and sim­mer for another 5 min­utes un­til re­duced and sticky. Take a pack of Ex­tra

Spe­cial Stuffed Por­to­bello Mush­rooms with Stilton & Leek

(£2/200g), put on a bak­ing sheet and cook for 15 min­utes un­til soft­ened and the cheese is melt­ing. Halve and toast 2 Plain brioche buns (75p/4) and add a mush­room to each. Top with the caramelised onions and di­vide half a pack of wild rocket (£1/70g) be­tween them to serve.

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