Mushrooms & Binham Blue Tartine

 – by Rebecca Bishop



Here’s a recipe from Rebecca’s debut cookbook, Two Magpies Bakery – Stories and Recipes from the Heart of East Anglia, with photography by India Hobson, which is now on sale. Find out more at

We love a tartine – it’s essentially stuff on toast and makes the perfect showcase for our bread and an opportunity to let simple seasonal ingredients speak for themselves. Mrs Temple’s Binham Blue is a creamy Norfolk cow’s milk cheese that crumbles softly. If you can’t find it, then Cambazola or Dolcelatte would be great substitutes. Thanks to Ali, our Southwold chef, for this recipe – our customers love you for it!

Ingredients: Serves 2

• 1 Tbsp olive oil

• 100g chestnut mushrooms, cut into 1cm slices

• 1 large banana shallot, finely sliced

• 1 garlic clove, finely sliced

• 100g watercress

• 1 tsp fresh thyme, stalks removed

• 100ml double cream

• 100g Binham Blue cheese, crumbled

• 2 thick slices of Classic Magpie Sourdough

• 5–6 pickled silverskin onions per person


– Heat the oil in a heavy-based pan, then add the sliced mushrooms, shallot, garlic, thyme and a generous grind of flaky sea salt and black pepper.

– Cook gently for 5 minutes until the shallot
has softened.

– Add the cream and crumbled cheese and continue to cook gently for another 5 minutes.

– Toast the sourdough bread and lay each slice on a warmed plate. Top with the cooked mushroom mix. Season generously with salt and pepper.

– Garnish with a handful of watercress alongside and the pickled onions.

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