A savory mixture of sauteed
shallots and sliced portobello mushrooms served over a bed of
roasted vegetables and topped with crumbled blue cheese.
Blue
Cheese and Portobello Mushroom Ragout
- 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.)
- Pasta (optional)
Freshly chopped parsley (optional)
- Add butter to 12-inch
non-stick skillet. Sauté shallots over low heat until
transparent, approximately 10 to15 minutes.
- Add sherry, broth, salt,
fennel and pepper. Simmer 2 to 3 minutes to allow flavors to
blend.
- Add mushrooms. Cook until
liquid is absorbed.
- Remove pan from heat.
Crumble blue cheese over mixture and lightly toss.
- Spread mixture over vegetables
with or without pasta. Garnish dish with chopped parsley, if
desired.
Makes 2 servings.
*Note: To roast vegetables,
cut into equal sizes. Spread out vegetables on pan in single
layer, lightly drizzle with olive or canola oil and sprinkle
with salt. Roast under broiler 10 to 15 minutes until blackened
spots appear on vegetables.
Recipe provided courtesy of the American Dairy
Association.
