Sauteed Mushrooms With Melted Stilton
Serves: 3
Jonathan Flatley
1 January 1970
Based on User reviews:
48
Spice
48
Sweetness
46
Sourness
46
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
450 g
Mushroom450 g
Cheese (stilton)2 large
Garlic Cloves1 tbsp
Unsalted Butter1 cup
Heavy CreamDirections:
1
Preheat oven to 425°F
2
Trim mushrooms and halve if small or quarter if large
3
Crumble enough Stilton, not including rind, to measure about 1 cup
4
Force garlic through a garlic press
5
In a 9-inch heavy skillet heat butter over moderately high heat until foam subsides and sauté mushrooms, stirring, until golden, about 2 minutes
6
Stir in garlic and cream and gently boil until slightly thickened, about 4 minutes
7
Season mixture with salt and pepper and divide between 2 shallow 1-cup gratin dishes
8
Mushroom mixture may be made 1 day ahead and chilled, covered
9
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
10
Serve mushrooms with bread for sopping up sauce
11
Preheat oven to 425°F
12
Trim mushrooms and halve if small or quarter if large
13
Crumble enough Stilton, not including rind, to measure about 1 cup
14
Force garlic through a garlic press
15
In a 9-inch heavy skillet heat butter over moderately high heat until foam subsides and sauté mushrooms, stirring, until golden, about 2 minutes
16
Stir in garlic and cream and gently boil until slightly thickened, about 4 minutes
17
Season mixture with salt and pepper and divide between 2 shallow 1-cup gratin dishes
18
Mushroom mixture may be made 1 day ahead and chilled, covered
19
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
20
Serve mushrooms with bread for sopping up sauce