Best Stilton Ramekins With Mushrooms And Bacon Recipes

Vic Reeves' Stilton Spaghetti With Mushrooms image

Provided by bluemoon downunder

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

300 g spaghetti
25 g butter
2 garlic cloves, crushed
225 g button mushrooms, sliced
225 g large open cup mushrooms, sliced
1 teaspoon thyme
225 g mature Stilton cheese, crumbled
150 ml double cream
salt, to taste
fresh ground pepper, to taste
2 large eggs, beaten
fresh basil leaf

Steps:

Preheat the oven to 200°C/Fan 180°C/400F/Gas Mark 6. Bring a large pan of salted water to the boil, add the spaghetti and cook for 8-10 minutes or until the spaghetti is just tender.
Meanwhile, melt the butter in a large (preferably non-stick) pan, add the garlic, mushrooms and thyme and saute for 5 minutes, stirring until the juices run. Add the Stilton and cream and gently heat through, stirring until the consistency is smooth and melted. Remove the pan from the heat and season to taste with salt and freshly ground black pepper.
Drain the pasta, then return it to the pan, add the mushroom mixture, eggs and basil and mix well. Spoon either into one large, or four individual ovenproof dishes. Bake for 20-25mins (slightly less if cooking in the individual dishes) or until golden and crusty on top. Serve garnished with more fresh basil leaves.

Nutrition Facts : Calories 748.7, Fat 39.4, SaturatedFat 23.6, Cholesterol 213.7, Sodium 878.5, Carbohydrate 69.5, Fiber 3.6, Sugar 3.4, Protein 29.7

Sauteed Mushrooms with Melted Stilton image

Yield Serves 2

Number Of Ingredients 6

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

Steps:

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

Stilton, Bacon and Mushroom Starter image

Provided by Manami

Categories Pork

Time 50m

Yield 6 serving(s)

Number Of Ingredients 11

1 tablespoon oil
1 chopped medium onion
1 lb baby button mushroom, halved
12 slices bacon or 12 slices streaky bacon, chopped
4 ounces stilton blue cheese, chopped
8 ounces cream cheese
1/2 cup double cream
1/2 ounce fresh chives, snipped
3 ounces fresh breadcrumbs
2 teaspoons paprika
black pepper, to taste

Steps:

Preheat oven 375ºF.
Heat the oil and fry the onions, mushrooms and bacon together until browned.
Share between four (sprayed with cooking spray) ramekin dishes or a small souffle dish.
Beat the Stilton together with the cream cheese and cream and stir in most of the
chives, reserving a few for a garnish.
Season and spoon over the top of the mushroom.
mixture.
Toss the breadcrumbs in the paprika and sprinkle over the top of the Stilton.
mixture.
Cook for 20-25 minutes, until browned and bubbling.
Serve hot with small slices of toasted French bread or endive leaves.