Anonymous August 20 2005

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 cups grilled or roasted harvest vegetables* (red peppers, squash,

asparagus, etc.) or pasta

Freshly chopped parsley (optional

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. Remove pan from heat. Crumble blue cheese over mixture and lightly toss. Spread mixture over vegetables or pasta. Garnish dish with

chopped parsley. Note: To roast vegetables,

cut into equal sizes. Spread out vegetables on pan in single layer,

lightly drizzle with olive or canola oil and sprinkle with salt.

Roast under broiler 10-15 minutes until blackened spots appear on

vegetables. Makes 2 servings.