Cordon Pied Bleu

I like mushrooms, especially wild ones, but only use a few, readily recognizable species... and one of these is the Blewit. We used to get these on our allotment in Leeds, so the first time I saw them here under the Lime tree I was very pleased. [For more on the Blewits go here on our Aigronne Valley site]

The ones I found late on Saturday were photographed, identified [to be sure to be sure] and then sliced and cooked.

These are the caps ready for slicing.

We had a simple omlette of Pied Bleu, Turbo onion and Lidl's Black Forest ham using local, "outdoor chicken" eggs [free-range], a spoonful of the "stand your spoon up in it" La Borde 'treble' cream.

Being fried up with the sliced onion, before the addition of the ham.

And talking of eggs... I wonder if there were a few broken windows in the vicinity of where this egg was laid. An 'En with a rifled bum!?

Ooooooo! Sqwaaaaaak!!

This was served up with a couple of leaves of 'salad' with Benedicta Citron mayo and finely grated carrot in a lemon and hazelnut oil dressing.

This is what it looked like on the plate with a hunk of pain épis to mop up the juices.

Simple healthy eating