Preparation: 10 mins Cooking: 30-35mins
2 garlic cloves, crushed
225g/8oz button mushrooms, sliced
225g/8oz large open cup mushrooms, sliced
225g/8oz mature Stilton, crumbled or you could use Shropshire blue.
150ml/1/4pt double cream
2 large eggs, beaten
handful of fresh basil leaves
1 Preheat the oven to 200C/Fan 180C/400F/Gas Mark 6. Bring a large pan of salted water to the boil. Add the spaghetti and cook for 8-10 mins or until just tender.
Meanwhile, melt the butter in a large frying pan, add the garlic and mushrooms and cook for 5 mins, stirring until the juices run. Add the Stilton and cream and gently heat through, stirring until smooth and melted. Remove from the heat and season with salt and freshly ground black pepper.
Drain the pasta, then return it to the pan, add the mushroom mixture, eggs and basil and mix well. Spoon into one large, or four individual ovenproof dishes. Bake for 20-25mins or until golden and crusty on top. Serve garnished with more fresh basil leaves if liked.