This decadent, rich recipe is perfect for a winter indulgence.
Serves 1- 2 (can be dipped and shared with someone else or keep it all for yourself!)
2 slices of Vogel’s Original Mixed Grain
Stilton- depending on how strong you want the taste- we suggest a good chunk crumbled into the sauce
A glug (or two) of whole cream
10 wild mushrooms (or whichever suits your taste- we are going for big, bold flavours here)
A handful of amaranth
Mix all of your mushrooms with a glug of cream and your desired amount of Stilton into a pan and put on a medium heat. Let this bubble and infuse for 5-10 minutes. You may need to add another glug of cream if it becomes a little dry in the pan. Turn the heat down if it starts to stick to a low heat.
Check the taste and add more Stilton/cream as desired. Make sure the mushrooms are cooked through.
Grab two slices of Vogel’s original mixed grain and toast until golden brown.
Pour the sauce onto a plate and sprinkle some amaranth on top.
Viola- a decadent and beautiful brunch!