Stilton And Garlic Mushrooms Recipes

SAUTEED MUSHROOMS IN GARLIC

Steps:

• Heat the butter in a skillet over medium heat. Add the mushrooms and garlic; cook and stir until the mushrooms are a light golden brown, about 10 minutes. Stir in the basil.
• Reduce heat to low, and pour the wine into the skillet. Simmer until most of the wine has evaporated. Serve immediately.

STILTON AND GARLIC MUSHROOMS

Steps:

• Preheat the oven to 190c/gas 5.
• Fry mushrooms and garlic in the butter, stirring until beginning to soften.
• Gradually add the cream and boil gently for 2-4 mins until starting to thicken.
• Season with salt & pepper to taste, and divide the mixture between two individually sized ovenproof dishes.
• Crumble stilton over the top of each dish, and place in the oven for approx 10-15 mins until the stillton is melted and bubbling.
• Serve with chunks of crusty bread.

STILTON MUSHROOMS (EASY MICROWAVE FIX)

Steps:

• Carefully remove the stalks from the mushrooms & chop finely. Wipe the caps w/damp kitchen paper.
• Place half the butter in a bowl & microwave on HIGH for 1 minute. Then add the mushroom stalks + shallots & cook on HIGH for 2 minutes. Cool for 5 minutes.
• Crumble in the cheese. Then add breadcrumbs & salt + pepper to taste & mix well. Divide mixture among the mushroom caps.
• Place the remaining butter in a lrg shallow dish & microwave on HIGH for 1 minute. Place the stuffed mushrooms in the dish, cook for 2 minutes & serve immediately.

STILTON TOPPED FILLET WITH GARLICKY MUSHROOMS

Steps:

• Heat butter, 1 tbsp olive oil and 1 clove crushed garlic in a frying pan.
• Add bread cubes and cook for 1-2 minutes each side until they resemble croutons.
• Remove from pan with any cooked garlic pieces.
• Spoon 1 tsp olive oil into the pan and heat.
• Add 2 cloves crushed garlic, mushrooms, and fillet of choice.
• For fillets up to 1 1/4 inches thick, cook 2 1/2 mintues per side for medium doneness or 3 1/2 minutes per side for well done.
• In a small bowl mix together 1/4 cup chopped fresh flat leaf parsley and 4 tbsp crème fraîche.
• Season with salt and pepper.
• Top the cooked fillet with garlic mushrooms, 2oz of Stilton and garlic croutons.
• Spoon on the parslied crème fraîche and serve.

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.