Best 4 Mushrooms With Port And Stilton Sauce In A Bread Bowl Recipes
Indulge in a symphony of flavors with our delectable Mushrooms with Port and Stilton Sauce in a Bread Bowl. This culinary masterpiece starts with a rich and creamy sauce crafted from succulent mushrooms, savory port wine, and tangy Stilton cheese. The sauce is then nestled in a warm, crusty bread bowl, creating an edible vessel that adds an extra layer of texture and flavor.
For those seeking a vegetarian delight, our Mushroom and Spinach Stuffed Shells are a must-try. Tender pasta shells are filled with a hearty mixture of mushrooms, spinach, ricotta, and Parmesan cheese, then baked to perfection in a flavorful tomato sauce.
If you prefer a classic comfort food with a twist, our Chicken Pot Pie with Cheddar Biscuits is sure to satisfy. This timeless dish features tender chicken, an array of vegetables, and a creamy sauce, all enveloped in a golden brown, flaky cheddar biscuit crust.
And for a sweet ending to your culinary journey, our Apple Crumble is the perfect choice. This classic dessert combines sweet apples, a crunchy oat topping, and a hint of spice, resulting in a heartwarming and nostalgic treat.
Each recipe in this article promises a unique and unforgettable culinary experience, whether you're a seasoned chef or a home cook seeking inspiration. So gather your ingredients, prepare your taste buds, and let's embark on a delightful journey of flavors.
MUSHROOMS WITH PORT AND STILTON SAUCE IN A BREAD BOWL
This recipe is adapted from the October 1991 issue of Gourmet magazine. This makes a great appetizer course or a lunch or late supper with a crisp green salad. I suggest simply using plain old button mushrooms for this due to the distinct strong flavours you acheive from the sauce. You will need to flame the port in this recipe.
Provided by Chef Regina V. Smith
Categories Cheese
Time 40m
Yield 2 serving(s)
Number Of Ingredients 7
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.
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.
SHEET-PAN MUSHROOM PARMIGIANA
This smart weeknight dinner offers all the comforting flavors of a classic Parmigiana, but with minimal work. Earthy portobello mushrooms are used here, offering a perfect cradle for the red sauce and creamy mozzarella. Use good quality store-bought marinara sauce (vodka, arrabiata or amatriciana), a much-underrated pantry item that can turn around a meal quickly. This flexible recipe can be scaled up or down without too much fuss. It accounts for two portobello mushrooms per person, but if you're serving them with pasta or a salad, you could reduce to one each. The basil-scented bread crumbs finish the mushrooms with a lovely, herbaceous crunch. Extra bread crumbs keep well in an airtight container and are wonderful for topping pasta, salads, soups and roasted vegetables. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
Provided by Hetty McKinnon
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat oven to 425 degrees. Arrange the cherry tomatoes on a sheet pan, along with half the garlic, and drizzle with 1 to 2 tablespoons of olive oil. Season with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper, and toss to coat the tomatoes.
- To the sheet pan, add the mushroom caps in between the tomatoes, gill side up, and drizzle each generously with olive oil. (Don't skimp here, as the olive oil will add lots of rich flavor.) Scatter the mushrooms with the remaining garlic, and season each mushroom with salt and black pepper. Fill each mushroom with marinara sauce, and top with cheese. Place in the oven and roast for 15 to 20 minutes, until the cheese is melted, bubbly and golden.
- Meanwhile, heat a medium skillet over medium-high. Add 1 tablespoon of olive oil and add the bread crumbs, basil and 1/2 teaspoon of salt. Stir constantly for 2 to 3 minutes, until golden. Remove from heat immediately and transfer to a bowl or jar.
- To serve, transfer mushrooms to serving plates, along with a few of the roasted cherry tomatoes. Top each mushroom with the basil bread crumbs and scatter with a few basil leaves.
Tips:
- Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready. This will help you stay organized and avoid any scrambling.
- Use fresh mushrooms: Fresh mushrooms have a better flavor and texture than canned or dried mushrooms. If you can, use a variety of mushrooms, such as cremini, shiitake, and oyster mushrooms.
- Clean the mushrooms properly: To clean the mushrooms, wipe them gently with a damp paper towel. Do not rinse them under water, as this will make them soggy.
- Sauté the mushrooms until they are browned: This will help to develop their flavor and give them a nice texture.
- Use a good quality port wine: The port wine is a key ingredient in this sauce, so it is important to use a good quality wine. A tawny port or a ruby port will both work well.
- Let the sauce simmer for a few minutes: This will help to develop the flavors of the sauce and allow the alcohol in the port wine to cook off.
- Serve the mushrooms immediately: The mushrooms are best served immediately, while they are still hot and juicy.
Conclusion:
This recipe for mushrooms with port and stilton sauce in a bread bowl is a delicious and easy-to-make dish that is perfect for a special occasion. The mushrooms are sautéed until they are browned and then simmered in a rich and flavorful sauce made with port wine, stilton cheese, and cream. The mushrooms are then served in a hollowed-out bread bowl, which makes for a dramatic and impressive presentation. This dish is sure to please even the most discerning palate.
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