Stilton And Garlic Mushrooms Food

WARM MUSHROOM AND STILTON SALAD

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.

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.

STILTON TOPPED FILLET WITH GARLICKY MUSHROOMS

Steps:

• Heat butter, 1 tbsp olive oil and 1 clove crushed garlic in a frying pan.
• Add bread cubes and cook for 1-2 minutes each side until they resemble croutons.
• Remove from pan with any cooked garlic pieces.
• Spoon 1 tsp olive oil into the pan and heat.
• Add 2 cloves crushed garlic, mushrooms, and fillet of choice.
• For fillets up to 1 1/4 inches thick, cook 2 1/2 mintues per side for medium doneness or 3 1/2 minutes per side for well done.
• In a small bowl mix together 1/4 cup chopped fresh flat leaf parsley and 4 tbsp crème fraîche.
• Season with salt and pepper.
• Top the cooked fillet with garlic mushrooms, 2oz of Stilton and garlic croutons.
• Spoon on the parslied crème fraîche and serve.

STILTON AND GARLIC MUSHROOMS

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.

VIC REEVES' STILTON SPAGHETTI WITH MUSHROOMS

Steps:

• Preheat the oven to 200°C/Fan 180°C/400F/Gas Mark 6. Bring a large pan of salted water to the boil, add the spaghetti and cook for 8-10 minutes or until the spaghetti is just tender.
• Meanwhile, melt the butter in a large (preferably non-stick) pan, add the garlic, mushrooms and thyme and saute for 5 minutes, stirring until the juices run. Add the Stilton and cream and gently heat through, stirring until the consistency is smooth and melted. Remove the pan from the heat and season to taste 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 either into one large, or four individual ovenproof dishes. Bake for 20-25mins (slightly less if cooking in the individual dishes) or until golden and crusty on top. Serve garnished with more fresh basil leaves.

MUSHROOMS WITH PORT AND STILTON SAUCE IN A BREAD BOWL

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.

STILTON, BACON AND MUSHROOM STARTER

Steps:

• Preheat oven 375ºF.
• Heat the oil and fry the onions, mushrooms and bacon together until browned.
• Share between four (sprayed with cooking spray) ramekin dishes or a small souffle dish.
• Beat the Stilton together with the cream cheese and cream and stir in most of the
• chives, reserving a few for a garnish.
• Season and spoon over the top of the mushroom.
• mixture.
• Toss the breadcrumbs in the paprika and sprinkle over the top of the Stilton.
• mixture.
• Cook for 20-25 minutes, until browned and bubbling.
• Serve hot with small slices of toasted French bread or endive leaves.

STILTON MUSHROOMS (EASY MICROWAVE FIX)

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.