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 cup grilled or roasted harvest vegetables (red peppers, squash, asparagus, etc.) or pasta
Freshly chopped parsley (optional)
1. 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.
2. Remove pan from heat. Crumble blue cheese over mixture and lightly toss.
3. Spread mixture over vegetables or pasta. Garnish dish with chopped parsley.