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.) or pasta
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
or pasta. Garnish dish with chopped parsley.
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 10-15 minutes until blackened
spots appear on vegetables.
Recipe provided courtesy of the American Dairy
Association.
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