This week's "Meatless Monday" Recipe of the Week is a Blue Cheese and Portobello Mushroom Ragout. Mushrooms and Blue Cheese, what a great pairing! The recipe is from the CooksRecipes website which has a large selection of recipes of all cuisines. Enjoy and Eat Healthy! http://www.cooksrecipes.com/index.html
Blue Cheese and Portobello Mushroom Ragout
A savory mixture of sautéed shallots and sliced portobello mushrooms served over a bed of roasted vegetables and topped with crumbled blue cheese.
2 teaspoons butter
3 shallots finely chopped
1/4 cup dry sherry (optional)
1/4 cup vegetable broth
1/4 teaspoon salt
1/4 teaspoon dried fennel
Dash of ground white pepper
1 cup (1 large) portobello mushroom, thinly sliced
1/4 to1/2 cup (1 to 2 ounces) blue cheese
2 cups grilled or roasted harvest vegetables* (red peppers, squash, asparagus, etc.)
Freshly chopped parsley (optional)
1 - Add butter to 12-inch non-stick skillet. Sauté shallots over low heat until transparent, approximately 10 to15 minutes.
2 - Add sherry, broth, salt, fennel and pepper. Simmer 2 to 3 minutes to allow flavors to blend.
3 - Add mushrooms. Cook until liquid is absorbed.
4 - Remove pan from heat. Crumble blue cheese over mixture and lightly toss.
5 - Spread mixture over vegetables with or without pasta. Garnish dish with chopped parsley, if desired.
Makes 2 servings.