STILTON AND GARLIC MUSHROOMS
Mushrooms in a creamy stilton and garlic sauce.
Provided by coby-rocks
Time 45m
Yield Serves 2
Number Of Ingredients 0
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.
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.
STILTON MUSHROOMS
Make and share this Stilton Mushrooms recipe from Food.com.
Provided by wizkid
Categories Cheese
Time 22m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- smear the olive oil around the outside of the mushrooms.
- Divide the cheese equally between each mushroom and place in the middle.
- Bake in a medium oven for approximately 20 minutes.
Nutrition Facts : Calories 90.1, Fat 7.3, SaturatedFat 4.1, Cholesterol 15.9, Sodium 297.8, Carbohydrate 1.2, Fiber 0.2, Sugar 0.5, Protein 5.3
SAUTéED SPROUTING BROCCOLI WITH MUSHROOMS & STILTON
Combine crisp, purple sprouting broccoli with chestnut mushrooms and tangy cheese for an ideal Sunday roast side dish
Provided by Jane Hornby
Categories Side dish
Time 25m
Number Of Ingredients 6
Steps:
- Bring a large pan of water to the boil, then add the broccoli. Boil for about 3 mins until bright green but not quite tender, then remove and cool under cold water. Drain well. Can be done up to a day ahead and kept covered in the fridge.
- Combine the oil and butter in a large frying pan over a high heat. Once the butter is sizzling, add the mushrooms. Fry for 5 mins, stirring often, until golden.
- Add the broccoli to the pan and toss together with the mushrooms. Cover the pan and cook for another 3 mins, shaking the pan now and again, until the broccoli stems are heated through and the mushrooms softened. Season well, then tip into a serving bowl, scatter with the cheese and drizzle with the oil, if you like.
Nutrition Facts : Calories 98 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Fiber 4 grams fiber, Protein 7 grams protein, Sodium 0.3 milligram of sodium
STILTON MUSHROOMS (EASY MICROWAVE FIX)
This is recipe #3 from *Microwave Cooking* by Lorna Rhodes & gets high marks from me because I love the primary ingredients & due to its versatility. It would make a great finger-food appy, starter course or tasty side when served w/beef or chicken. *Enjoy* !
Provided by twissis
Categories Cheese
Time 21m
Yield 4 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 288.6, Fat 24.1, SaturatedFat 15.3, Cholesterol 62.4, Sodium 731.1, Carbohydrate 8.1, Fiber 0.3, Sugar 0.7, Protein 10.5
VIC REEVES' STILTON SPAGHETTI WITH MUSHROOMS
Adapted from a recipe found on the UKTV website. I know some people adore Stilton, but for those who don't - and I'm among them - simply substitute a tasty cheese that you like and that you know works well in cooking. UPDATE: Thanks to Noo, I now know who Vic Reeves is. Well, in general terms! In posting this recipe, which I did modify from the original recipe (but I can no longer remember which elements are in the original recipe, and which I added), I had absolutely no idea who he was. I just assumed he was a chef I hadn't heard of. Well he evidently isn't a chef, but he's still basically someone I hadn't - and you maybe haven't - heard of! It's just that when I adapt recipes, I always like to acknowledge where they initially came from.
Provided by bluemoon downunder
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 200°C/Fan 180°C/400F/Gas Mark 6. Bring a large pan of salted water to the boil, add the spaghetti and cook for 8-10 minutes or until the spaghetti is just tender.
- Meanwhile, melt the butter in a large (preferably non-stick) pan, add the garlic, mushrooms and thyme and saute for 5 minutes, stirring until the juices run. Add the Stilton and cream and gently heat through, stirring until the consistency is smooth and melted. Remove the pan from the heat and season to taste with salt and freshly ground black pepper.
- Drain the pasta, then return it to the pan, add the mushroom mixture, eggs and basil and mix well. Spoon either into one large, or four individual ovenproof dishes. Bake for 20-25mins (slightly less if cooking in the individual dishes) or until golden and crusty on top. Serve garnished with more fresh basil leaves.
Nutrition Facts : Calories 748.7, Fat 39.4, SaturatedFat 23.6, Cholesterol 213.7, Sodium 878.5, Carbohydrate 69.5, Fiber 3.6, Sugar 3.4, Protein 29.7
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