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.
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yash Maurya
[email protected]This recipe is a keeper! I'll be making it again and again.
Bianca Nava
[email protected]I'm not sure why, but my mushrooms came out rubbery.
deez
[email protected]This dish is so rich and decadent. It's the perfect comfort food for a cold winter night.
Eloisa Cuevas
[email protected]I followed the recipe exactly and it turned out perfectly. I'm definitely making this again!
Yasser dali
[email protected]I'm not a huge fan of mushrooms, but even I enjoyed this dish. The sauce is amazing!
Anthony William 66
[email protected]I thought the stilton was a bit overpowering.
Lal sobujer sylhet
[email protected]Meh.
Sabbir saniya
[email protected]This is now my go-to recipe for a special occasion meal. It's always a crowd-pleaser.
Realyn Ramos
[email protected]I'm not sure what went wrong, but my sauce turned out really watery.
Irsad Idr
[email protected]Overall, this was a really enjoyable dish. I would definitely recommend it to anyone looking for a hearty and flavorful meal.
Aasha Limbu
[email protected]The instructions were a bit confusing.
Vivian Ephraim
[email protected]I loved the crispy bread bowl! It was the perfect way to soak up all of that delicious sauce.
Johnson Henry
[email protected]I found the sauce to be a bit too salty. I think I'll use less salt next time.
Dark soul fighter 2018
[email protected]I thought the bread bowl was a really fun touch. It made the dish feel special.
dilnesheen khan
[email protected]This was a bit too rich for my taste.
Bumble Gaming
[email protected]I'm not usually a big fan of mushrooms, but this dish changed my mind. The sauce is so creamy and flavorful, and the mushrooms are cooked to perfection.
Audrey Burpo
[email protected]I have to say, this was the most delightful dish I have had in a while. The combination of mushrooms, port, and stilton is absolutely heavenly. I paired it with a nice salad and couldn't have been happier.
NOOB GAMING
[email protected]Just wanted to say that I love this recipe! It's so easy to make and always turns out so good.
Ruweydo C laahi
[email protected]Best dish I have had in a long time! The flavors are insanely delicious. I will definitely cook this again. Thanks for sharing!
Deanna Hughes
[email protected]I made this last week for a dinner party and it was a huge hit! Everyone raved about it! I'm definitely adding this to my regular dinner rotation.