Blue Cheese And Portobello Mushroom Ragôut
2 teaspoons butter
3 shallots, finely chopped
1/4 cup dry sherry (optional)
1/4 cup chicken broth
1/4 teaspoon salt
1/4 teaspoon dried fennel
Dash of ground white pepper
1 cup (1 large) Portobello mushroom, thinly sliced
1/4-1/2 cup (1-2 ounces) blue cheese
2 cups grilled or roasted harvest vegetables* (red peppers, squash, asparagus, etc.) or pasta
Freshly chopped parsley (optional)
Add butter to 12-inch non-stick skillet. Sauté shallots over low heat until transparent, approximately 10-15 minutes. Add sherry, chicken broth, salt, fennel and pepper. Simmer 2-3 minutes to allow flavors to blend. Add mushrooms. Cook until liquid is absorbed.
Remove pan from heat. Crumble blue cheese over mixture and lightly toss.
Spread mixture over vegetables or pasta. Garnish dish with chopped parsley.
Note: To roast vegetables, cut into equal sizes. Spread out vegetables on pan in single layer, lightly drizzle with olive or canola oil and sprinkle with salt. Roast under broiler 10-15 minutes until blackened spots appear on vegetables. Makes 2 servings.