Blue Cheese and Portabella Mushroom Ragout Recipe

Name: Blue Cheese and Portabella Mushroom Ragout
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons butter; 3 shallots, finely chopped; ¼ cup dry sherry (optional); ¼ cup chicken broth; ¼ teaspoon salt; ¼ teaspoon dried fennel; 1 dash white pepper, ground; 1 cup portabella mushroom, thinly sliced (1 large); 1 ½ 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)

Servings: persons

2 teaspoons butter
3 shallots, finely chopped
¼ cup dry sherry (optional)
¼ cup chicken broth
¼ teaspoon salt
¼ teaspoon dried fennel
1 dash white pepper, ground
1 cup portabella mushroom, thinly sliced (1 large)
1 ½ 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.

679

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 teaspoons butter, 3 shallots, finely chopped, ¼ cup dry sherry (optional), ¼ cup chicken broth, and more.

Yes, Blue Cheese and Portabella Mushroom Ragout falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Blue Cheese and Portabella Mushroom Ragout

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions