Mushrooms With Port And Stilton Sauce In A Bread Bowl Recipes

BORDELAISE SAUCE WITH MUSHROOMS

Steps:

• Melt 1 tablespoon of butter in a skillet over medium heat. Stir in the garlic and shallot, and cook until the shallot has softened and turned translucent, about 3 minutes. Add the remaining 3 tablespoons of butter, then stir in the mushrooms once the butter has melted. Cook and stir the mushrooms until they begin to soften, about 5 minutes.
• Pour in the beef broth, wine, and Worcestershire sauce; season with the bay leaf and thyme, and bring to a simmer over medium-high heat. Once simmering, season to taste with salt and pepper, reduce the heat to medium-low, and continue to cook, uncovered until the sauce reduces slightly, about 30 minutes. Dissolve the cornstarch in the cold water, and stir into the simmering sauce until thickened. Remove the bay leaf before serving.

MELTY MUSHROOM WELLINGTONS

Steps:

• Heat the oven to 220C/200C fan/gas 7. Remove the stalks from the mushrooms. Heat half the oil in a large frying pan and sizzle the mushrooms for 3-4 mins on each side until golden and cooked through - add a drop more oil if needed. Lift the mushrooms out onto kitchen paper to drain.
• Place the same pan back on the heat with the rest of the oil. Fry the garlic for a moment, add the spinach to the pan, then cook for 2-3 mins over a high heat until completely wilted. Season with salt and pepper, then tip the spinach into a large sieve to drain thoroughly.
• On a lightly floured surface scattered with the thyme leaves, roll the pastry out to the thickness of a £1 coin. Using a saucer and a larger-size plate, cut out 4 circles about 5cm wider than the mushrooms (for the bottoms) and 4 circles about 10cm wider (for the tops), re-rolling the trimmings if you need to.
• Place the four smaller circles on a baking tray and top each with a quarter of the spinach, making sure the pile of spinach isn't wider than the mushrooms. Top the spinach with a slice of cheese, then a mushroom, smooth-side up, and top the mushroom with another slice of cheese. Brush the border to each circle with egg, then gently stretch the larger circle over the mushroom, trying not to trap any air, then press the edges together with a fork. Trim the edges with a knife if you want, then brush each generously with egg. Bake for 40 mins until golden, then leave to cool for a few mins before serving.
• Heat the oven to 220C/200C fan/gas 7. Remove the stalks from the mushrooms. Heat half the oil in a large frying pan and sizzle the mushrooms for 3-4 mins on each side until golden and cooked through - add a drop more oil if needed. Lift the mushrooms out onto kitchen paper to drain.
• Place the same pan back on the heat with the rest of the oil. Fry the garlic for a moment, add the spinach to the pan, then cook for 2-3 mins over a high heat until completely wilted. Season with salt and pepper, then tip the spinach into a large sieve to drain thoroughly.
• On a lightly floured surface scattered with the thyme leaves, roll the pastry out to the thickness of a £1 coin. Using a saucer and a larger-size plate, cut out 4 circles about 5cm wider than the mushrooms (for the bottoms) and 4 circles about 10cm wider (for the tops), re-rolling the trimmings if you need to.
• Place the four smaller circles on a baking tray and top each with a quarter of the spinach, making sure the pile of spinach isn't wider than the mushrooms. Top the spinach with a slice of cheese, then a mushroom, smooth-side up, and top the mushroom with another slice of cheese. Brush the border to each circle with egg, then gently stretch the larger circle over the mushroom, trying not to trap any air, then press the edges together with a fork. Trim the edges with a knife if you want, then brush each generously with egg. Bake for 40 mins until golden, then leave to cool for a few mins before serving.

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.

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.

PORT WINE MUSHROOM SAUCE

Steps:

• In a medium skillet, melt the butter and saute the mushrooms for about 3 minutes, then stir in flour, combining well.
• In another skillet, combine the wine, shallots and vinegar, boiling until thickk, about 3 minutes.
• Reduce heat to medium. Add broth, Worcestershire, tomato paste and rosemary, cooking for 1 minute.
• Add mushroom mixture and cook 3 minutes, stirring constantly, then add mustard to sauce.
• Serve warm.