Vic Reeves' Stilton Spaghetti With Mushrooms

Ingredients

• 300 g spaghetti
• 25 g butter
• 2 garlic cloves, crushed
• 225 g button mushrooms, sliced
• 225 g large open cup mushrooms, sliced
• 1 teaspoon thyme
• 225 g mature Stilton cheese, crumbled
• 150 ml double cream
• salt, to taste
• fresh ground pepper, to taste
• 2 large eggs, beaten
• fresh basil leaf

Directions

1. 1

   Preheat the oven to 200°C/Fan 180°C/400F/Gas Mark 6. Bring a large pan of salted water to the boil, add the spaghetti and cook for 8-10 minutes or until the spaghetti is just tender.

2. 2

   Meanwhile, melt the butter in a large (preferably non-stick) pan, add the garlic, mushrooms and thyme and saute for 5 minutes, stirring until the juices run. Add the Stilton and cream and gently heat through, stirring until the consistency is smooth and melted. Remove the pan from the heat and season to taste with salt and freshly ground black pepper.

3. 3

   Drain the pasta, then return it to the pan, add the mushroom mixture, eggs and basil and mix well. Spoon either into one large, or four individual ovenproof dishes. Bake for 20-25mins (slightly less if cooking in the individual dishes) or until golden and crusty on top. Serve garnished with more fresh basil leaves.