Blue Cheese And Portobello Mushroom Ragout

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. Saute 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.

Source: <http://www.cheesemonthclub.com/recipes/bluecheeserecipes.htm>



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