Blue Cheese and Portabella Mushroom Ragout

• 2 teaspoons butter
• 3 shallots, finely chopped
• 14 cup dry sherry (optional)
• 14 cup chicken broth
• 14 teaspoon salt
• 14 teaspoon dried fennel
• 1 dash white pepper, ground
• 1 cup portabella mushroom, thinly sliced (1 large)
• 1 12 cups blue cheese (1-2 ounces)
• 2 cups harvest vegetables, grilled or roasted (red peppers, squash, asparagus, etc.) or 2 cups pasta
• parsley, Freshly chopped (optional)

1. Add butter to 12-inch non-stick skillet.
2. Saute shallots over low heat until transparent, approximately 10-15 minutes.
3. Add sherry, chicken broth, salt, fennel and pepper.
4. Simmer 2-3 minutes to allow flavors to blend.
5. Add mushrooms.
6. Cook until liquid is absorbed.
7. Remove pan from heat.
8. Crumble blue cheese over mixture and lightly toss.
9. Spread mixture over vegetables or pasta.
10. Garnish dish with chopped parsley.
11. * Note: To roast vegetables, cut into equal sizes.
12. Spread out vegetables on pan in single layer, lightly drizzle with olive or canola oil and sprinkle with salt.
13. Roast under broiler 10-15 minutes until blackened spots appear on vegetables.

butter, shallots, sherry, chicken broth, salt, fennel, white pepper, portabella mushroom, blue cheese, harvest vegetables, parsley

Taken from www.food.com/recipe/blue-cheese-and-portabella-mushroom-ragout-4034 (may not work)