Prep 0 mins
Cook 30 mins
- 2 teaspoons butter
- 3 shallots, finely chopped
- 1⁄4 cup dry sherry (optional)
- 1⁄4 cup chicken broth
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon dried fennel
- 1 dash white pepper, ground
- 1 cup portabella mushroom, thinly sliced (1 large)
- 1 1⁄2 cups blue cheese (1-2 ounces)
- 2 cups harvest vegetables, grilled or roasted (red peppers, squash, asparagus, etc.) or 2 cups pasta
- parsley, Freshly chopped (optional)
- Add butter to 12-inch non-stick skillet. Saute shallots over low heat until transparent, approximately 10-15 minutes.
- Add sherry, chicken broth, salt, fennel and pepper.
- Simmer 2-3 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.
- * 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.
This was wonderful, didn't have greens for salad, but was hungry for blue cheese. Served it with steamed asparagus, whole string beans, sliced zucchini, fennel and garnished with thumb tomatoes.
What do you do when you are having a dinner party with both vegans and meat-lovers invited? I made this recipe as the main course, with a vegetable stock substituted for the chicken broth. The blue cheese and thinly sliced grilled chorizo were served in side bowls for those that wanted to partake. Plenty of grilled vegetables, steaming noodles,a baby lettuce salad and a soy based coffee ice cream with ginger snaps rounded out the meal. It was fun to watch both groups bend some of their dietary restrictions and talk to each other.