Different varieties of blue cheese are produced in different countries. The blue mold (added to the milk) grows after the cheese has been pierced with needles. These punctures allow air inside the cheese which encourages the growth of the blue mold.
Serve with dessert wines and hearty reds like Merlot, Cabernet Sauvignon, and Zinfandel.
- 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
- 1 dash white pepper, ground
- 1 cup portabella mushroom, thinly sliced (1 large)
- 1 1/2 cups blue cheese (1-2 ounces)
- 2 cups harvest vegetables, grilled or roasted (red peppers, squash, asparagus, etc.) or pasta
- parsley, Freshly chopped (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.