Sauteed Mushrooms with Melted Stilton

• 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

1. Preheat oven to 425F.
2. Trim mushrooms and halve if small or quarter if large.
3. Crumble enough Stilton, not including rind, to measure about 1 cup.
4. Force garlic through a garlic press.
5. In a 9-inch heavy skillet heat butter over moderately high heat until foam subsides and saute mushrooms, stirring, until golden, about 2 minutes.
6. Stir in garlic and cream and gently boil until slightly thickened, about 4 minutes.
7. Season mixture with salt and pepper and divide between 2 shallow 1-cup gratin dishes.
8. Mushroom mixture may be made 1 day ahead and chilled, covered.
9. 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.
10. Serve mushrooms with bread for sopping up sauce.

mushrooms, cheese, garlic, unsalted butter, heavy cream, accompaniment

Taken from www.epicurious.com/recipes/food/views/sauteed-mushrooms-with-melted-stilton-101666 (may not work)