Stilton And Garlic Mushrooms Recipes

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.

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.

Steps:

• Preheat oven 375ºF.
• Heat the oil and fry the onions, mushrooms and bacon together until browned.
• Share between four (sprayed with cooking spray) ramekin dishes or a small souffle dish.
• Beat the Stilton together with the cream cheese and cream and stir in most of the
• chives, reserving a few for a garnish.
• Season and spoon over the top of the mushroom.
• mixture.
• Toss the breadcrumbs in the paprika and sprinkle over the top of the Stilton.
• mixture.
• Cook for 20-25 minutes, until browned and bubbling.
• Serve hot with small slices of toasted French bread or endive leaves.