Ingredients

• 12 large field mushrooms
• 100g/3½oz butter
• sea salt and freshly ground black pepper
• 100g/3½oz stale breadcrumbs
• 1 garlic clove
• crushed
• 1 tbsp chopped chives
• 100g/3½oz blue cheese
• 2 garlic cloves
• crushed
• 2 egg yolks
• 1 tsp Dijon mustard
• 150ml/5fl oz olive oil
• 1 tbsp chopped fresh parsley
• ½ tsp smoked paprika
• squeeze lemon juice

Directions

• Remove the stalks from the mushrooms.
• Place 50g/1¾oz of butter into a sauté pan and add the mushrooms
• skin-side down. Season with salt and pepper and cover with a lid. Cook gently for 15-20 minutes.
• Melt another 50g/1¾oz butter in a small saucepan and brush over the cooked mushrooms.
• Mix the 50g/1¾oz of the breadcrumbs with the garlic and chives and crumble in the cheese.
• Mix well and divide between the top of each mushroom. Return the lid to the pan and cook for a further 5-10 minutes or until the butter starts to melt.
• Meanwhile
• for the aioli
• put the garlic into a bowl with the egg yolks. Add the mustard
• then slowly drizzle oil in and stir constantly. Mix in the parsley
• paprika and lemon juice and season to taste with salt and pepper.
• To finish the mushrooms
• remove them from the pan
• set aside and keep warm. Add the remaining breadcrumbs to the pan used for the mushrooms. Cook for five minutes until crisp and golden-brown
• then sprinkle them over the mushrooms.
• Serve three mushrooms per person with a little aioli.