Stilton Mushrooms Recipes

Steps:

• Chop pancetta. Thinly slice shallots. Brush sand off 1 pound fresh chanterelle mushrooms and cut into 1/2-inch-thick slices. Crumble Stilton.
• Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the pancetta and shallots; sauté until beginning to brown. Add 2 more tablespoons olive oil, then the mushrooms. Sprinkle with salt and freshly ground black pepper. Sauté until the mushrooms are just tender, about 5 minutes. Add 1 tablespoon Sherry wine vinegar and boil until evaporated, stirring constantly. Remove from heat.
• Pour lettuce mix into a shallow salad bowl. Add 2 tablespoons olive oil and toss. Add 2 teaspoons Sherry wine vinegar, season with salt and pepper, and toss again. Add the mushrooms and cheese; toss lightly and serve immediately.

Steps:

• Carefully remove the stalks from the mushrooms & chop finely. Wipe the caps w/damp kitchen paper.
• Place half the butter in a bowl & microwave on HIGH for 1 minute. Then add the mushroom stalks + shallots & cook on HIGH for 2 minutes. Cool for 5 minutes.
• Crumble in the cheese. Then add breadcrumbs & salt + pepper to taste & mix well. Divide mixture among the mushroom caps.
• Place the remaining butter in a lrg shallow dish & microwave on HIGH for 1 minute. Place the stuffed mushrooms in the dish, cook for 2 minutes & serve immediately.

Steps:

• smear the olive oil around the outside of the mushrooms.
• Divide the cheese equally between each mushroom and place in the middle.
• Bake in a medium oven for approximately 20 minutes.

Steps:

• Preheat the oven to 190c/gas 5.
• Fry mushrooms and garlic in the butter, stirring until beginning to soften.
• Gradually add the cream and boil gently for 2-4 mins until starting to thicken.
• Season with salt & pepper to taste, and divide the mixture between two individually sized ovenproof dishes.
• Crumble stilton over the top of each dish, and place in the oven for approx 10-15 mins until the stillton is melted and bubbling.
• Serve with chunks of crusty bread.

Steps:

• Heat the oil in a pan and add shallots. Cook on a low heat until the shallots brown and begin to soften.
• In a bowl mix together the breadcrumbs, shallots, Blue Shropshire cheese and herbs. Mix until well combined.
• Peel and remove the stems from the mushrooms and divide the stuffing mix between the mushrooms – lightly pressing the stuffing into the base of the mushrooms.
• Place the prepared mushrooms onto a baking tray and bake in the oven for 30 minutes or until the breadcrumbs have turned golden and the cheese has melted.

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.