Creamy Stilton Mushrooms on Toast

Chop the mushrooms into quarters and place in a bowl. Add a small amount of olive oil, and some herbs of your choice – I like rosemary, garlic, thyme, coriander, fresh basil and a pinch of nutmeg.
Mix together in the bowl so the mushrooms are lightly coated, then leave them to one side for at least 30 minutes at room temperature.
Heat a pan and add the herby mushrooms with a small cup of water. Cover and leave to steam for 3 minutes.
Remove the mushrooms from the pan, draining the liquid into a bowl and then return this liquid to the hot pan but do not place it on the heat. Add a small amount of cream to this liquid, a 1cm wide wedge of the blue cheese and allow to melt together.
Return the mushrooms to the pan and mix so they are evenly coated and add a generous amount of fresh basil leaves.
Finally, toast some bread. Place the bread on a plate, add a couple of spoonfuls of the mushrooms with blue cheese sauce. Garnish with more fresh basil and serve.

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