Mushrooms Sauté w Melted Stilton

Preheat oven to 425. Trim mushrooms & dice. Force garlic through press. In heavy 9″ skillet, heat butter over moderately high heat until foam subsides and sauté mushrooms, stirring so they don’t burn, until liquid is evaporated, about 15 min. Stir in garlic and cream and gently boil until slightly thickened, about 10 minutes. Season w s&p and spread in shallow 1-qt gratin dish. May be made 1 day ahead and chilled overnight. Top w Stilton and on a baking sheet bake in the middle of oven until cheese is melted and bubbling, 5-10 min.

Mushrooms   1.5lb (baby portabellas if possible)
Cheese   1 lb Stilton, crumbled (w blueberries, if possible)
Garlic    4 large cloves
Butter  2T unsalted
Heavy Cream    1c