Mushrooms With Port And Stilton Sauce In A Bread Bowl Recipes
MUSHROOMS WITH PORT AND STILTON SAUCE IN A BREAD BOWL
This recipe is adapted from the October 1991 issue of Gourmet magazine. This makes a great appetizer course or a lunch or late supper with a crisp green salad. I suggest simply using plain old button mushrooms for this due to the distinct strong flavours you acheive from the sauce. You will need to flame the port in this recipe.
Provided by Chef Regina V. Smith
Categories Cheese
Time 40m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- In a skillet, heat 2 tablespoons of the butter over moderately high heat until the foam subsides. Saute the mushrooms in the melted butter, stirring, until they are golden and season them with salt and pepper.
- Heat the Port ( You are going to ignite it and heating it before hand is necessary for it to ignite.) Add the heated Port to the skillet and ignite it, shaking the skillet gently until the flames go out.
- Stir in the Stilton and the heavy cream and cook the mixture over moderate heat, stirring, until the cheese is melted.
- Brush the insides of the hollowed out rolls with the remaining melted butter. Toast the rolls on a baking sheet under a preheated broiler, about 4 inches from the heat until they are golden.
- Divide the mushroom mixture between the rolls and garnish with chopped parsley.
SAUTEED MUSHROOMS WITH MELTED STILTON
Steps:
- Preheat oven to 425°F.
- Trim mushrooms and halve if small or quarter if large. Crumble enough Stilton, not including rind, to measure about 1 cup. Force garlic through a garlic press.
- In a 9-inch heavy skillet heat butter over moderately high heat until foam subsides and sauté mushrooms, stirring, until golden, about 2 minutes. Stir in garlic and cream and gently boil until slightly thickened, about 4 minutes. Season mixture with salt and pepper and divide between 2 shallow 1-cup gratin dishes. Mushroom mixture may be made 1 day ahead and chilled, covered.
- Top mushroom mixture with Stilton and on a baking sheet bake in middle of oven until cheese is melted and bubbling, 5 to 10 minutes.
- Serve mushrooms with bread for sopping up sauce.
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