This is a very simple dish, but its excellence lies in its simplicity so don’t be tempted to make cheap substitutions. Fresh thyme only will do, and it must be butter not oil. I trust Nigel Slater in these things, though I had always believed that it was a bad thing to cook mushrooms with water as they just turned into soggy sponges. This does not happen, I think because of the butter. Three mushrooms make a light lunch with crusty bread, or six if you’re really hungry. a thick slice of unsalted butter
salt and black pepper
6 small sprigs of fresh thyme
6 large flat mushrooms, Portobello or similar
200g Stilton or any rich blue cheese
4 tbsp walnuts, chopped Warm the butter in large, shallow pan. Add a splash of water, salt and black pepper, and the thyme. Place the mushrooms into the pan, bottom-side up, and cover with a lid. Leave to cook over a moderate heat for 10 minutes, or until they have softened. Turn the mushrooms over and cook the other side. When the mushrooms are tender, crumble some Stilton onto each mushroom and top it with a few walnuts. Cover the pan with the lid. As the cheese begins to melt, serve.

5 to remember
la excelencia – excellence
la simplicidad – simplicity
barato/a – cheap
la sustitución – substitution
tengo hambre – I’m hungry