Best 7 Mushrooms With Stilton Recipes

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Indulge in a culinary delight with our tantalizing mushroom and Stilton recipes. Embark on a gastronomic journey where earthy mushrooms and creamy, pungent Stilton cheese harmoniously blend to create a symphony of flavors. Discover the versatility of these ingredients as we present a collection of delectable dishes, each offering a unique twist on this classic pairing. From hearty main courses to delectable appetizers and irresistible sides, our recipes cater to every palate and occasion. Whether you're a seasoned chef or just starting your culinary adventure, let us guide you through the art of crafting unforgettable mushroom and Stilton creations that will leave your taste buds craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

STILTON AND GARLIC MUSHROOMS



Stilton and garlic mushrooms image

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.

WARM MUSHROOM AND STILTON SALAD



Warm Mushroom and Stilton Salad image

Categories     Salad     Cheese     Mushroom     Appetizer     Sauté     Blue Cheese     Fall     Spring     Lettuce     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 8

1 1/2 ounces pancetta
3 large shallots
1 pound fresh chanterelle mushrooms
2 ounces Stilton
6 tablespoons olive oil
Salt and freshly ground black pepper, to taste
1 tablespoon plus 2 teaspoons Sherry wine vinegar
1 4- to 5-ounce bag Bordeaux lettuce mix

Steps:

  • Chop pancetta. Thinly slice shallots. Brush sand off 1 pound fresh chanterelle mushrooms and cut into 1/2-inch-thick slices. Crumble Stilton.
  • Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the pancetta and shallots; sauté until beginning to brown. Add 2 more tablespoons olive oil, then the mushrooms. Sprinkle with salt and freshly ground black pepper. Sauté until the mushrooms are just tender, about 5 minutes. Add 1 tablespoon Sherry wine vinegar and boil until evaporated, stirring constantly. Remove from heat.
  • Pour lettuce mix into a shallow salad bowl. Add 2 tablespoons olive oil and toss. Add 2 teaspoons Sherry wine vinegar, season with salt and pepper, and toss again. Add the mushrooms and cheese; toss lightly and serve immediately.

STILTON, BACON AND MUSHROOM STARTER



Stilton, Bacon and Mushroom Starter image

The strong flavours in the Stilton and bacon give this easy recipe an elaborate feel. It is served in England, but gets it's flavors from the Italian and French. In England, they serve it with "streaky bacon" which if I understand correctly, is an even fattier cut of bacon. Please correct me if I am wrong. Found this on the Stilton cheese site.

Provided by Manami

Categories     Pork

Time 50m

Yield 6 serving(s)

Number Of Ingredients 11

1 tablespoon oil
1 chopped medium onion
1 lb baby button mushroom, halved
12 slices bacon or 12 slices streaky bacon, chopped
4 ounces stilton blue cheese, chopped
8 ounces cream cheese
1/2 cup double cream
1/2 ounce fresh chives, snipped
3 ounces fresh breadcrumbs
2 teaspoons paprika
black pepper, to taste

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.

Nutrition Facts : Calories 581.2, Fat 49.8, SaturatedFat 23.7, Cholesterol 113.8, Sodium 875.3, Carbohydrate 17.9, Fiber 2, Sugar 3.3, Protein 17.3

SAUTéED SPROUTING BROCCOLI WITH MUSHROOMS & STILTON



Sautéed sprouting broccoli with mushrooms & stilton image

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

500g purple sprouting broccoli , ends and larger stalks trimmed
1 tbsp olive oil
knob of butter
500g chestnut mushrooms , halved or quartered if very large
50g creamy stilton (or vegetarian alternative), crumbled or chopped
drizzle of extra virgin olive oil (optional)

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

VIC REEVES' STILTON SPAGHETTI WITH MUSHROOMS



Vic Reeves' Stilton Spaghetti With Mushrooms image

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

300 g spaghetti
25 g butter
2 garlic cloves, crushed
225 g button mushrooms, sliced
225 g large open cup mushrooms, sliced
1 teaspoon thyme
225 g mature Stilton cheese, crumbled
150 ml double cream
salt, to taste
fresh ground pepper, to taste
2 large eggs, beaten
fresh basil leaf

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

ROAST FINGERLING POTATOES & MUSHROOMS WITH STILTON



Roast Fingerling Potatoes & Mushrooms With Stilton image

Taken from LCBO Food and Drink magazine. Fingerling potatoes are buttery and just need a simple toss with olive oil and seasoning before roasting. The cremini mushrooms add a wonderful depth of flavour when roasted - top them both with Stilton and you have a wonderful side dish for your favourite roast meat or poultry.

Provided by Woofer

Categories     Potato

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 1/2 lbs fingerling potatoes, scrubbed
8 ounces cremini mushrooms, trimmed and cut in half
2 tablespoons olive oil
1 teaspoon fresh rosemary, minced
1/2 teaspoon sea salt or 1/2 teaspoon kosher salt
black pepper, freshly ground, to taste
1 ounce Stilton cheese

Steps:

  • Preheat oven to 400 F (200 C).
  • Cut any very long potatoes in half crosswise or thick ones in half lengthwise. Combine potatoes, mushrooms, oil, rosemary, salt and pepper to taste in a bowl and toss to coat with oil.
  • Sread into a shallow 8 cup (2-L) baking dish.
  • Cover with foil and roast for 20 minutes until liquid is released from mushrooms. Uncover and stir. Roast, stirring occasionally, for about 40 minutes longer or until potatoes are tender and both potatoes and mushrooms are browned.
  • Transfer to a warmed serving dish. Crumble Stilton overtop and let stand for 1 minute until melted. Serve immediately.

SAUTEED MUSHROOMS WITH MELTED STILTON



Sauteed Mushrooms with Melted Stilton image

Categories     Mushroom     Appetizer     Sauté     Blue Cheese     Winter     Gourmet

Yield Serves 2

Number Of Ingredients 6

1/2 pound mushrooms
1/2 pound Stilton cheese
2 large garlic cloves
1 tablespoon unsalted butter
1/3 cup heavy cream
Accompaniment: chunks of crusty whole-grain bread

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.

Tips:

  • Choose the Right Mushrooms: Use firm and fresh mushrooms like chestnut, cremini, or portobello for best results.
  • Clean Mushrooms Properly: Gently wipe the mushrooms with a damp paper towel to remove any dirt or debris. Avoid rinsing them under running water as they can absorb too much moisture.
  • Slice Mushrooms Evenly: Slice the mushrooms evenly so they cook evenly. This will also help them release their flavor better.
  • Use Butter and Olive Oil: The combination of butter and olive oil creates a rich and flavorful base for cooking the mushrooms.
  • Cook Mushrooms Over Medium Heat: Cooking mushrooms over medium heat allows them to brown and caramelize properly, developing their full flavor.
  • Add Garlic and Shallots for Flavor: Adding garlic and shallots to the mushrooms enhances their taste and adds a savory depth of flavor.
  • Use Dry White Wine for Deglazing: Deglazing the pan with dry white wine adds a touch of acidity and helps scrape up any browned bits at the bottom of the pan.
  • Incorporate Fresh Herbs: Fresh herbs like thyme, rosemary, or parsley add a burst of freshness and flavor to the dish.
  • Add Stilton Cheese at the End: Adding the Stilton cheese at the end ensures that it melts smoothly and doesn't overcook.
  • Serve Immediately: Serve the mushrooms with Stilton cheese immediately while they are hot and creamy.

Conclusion:

By following these tips, you can create a delicious and flavorful dish of mushrooms with Stilton cheese that is perfect for any occasion. The combination of earthy mushrooms, creamy Stilton cheese, and aromatic herbs makes this dish a true culinary delight. Whether you serve it as a main course or as a side dish, this recipe is sure to impress your guests and leave them craving for more.

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