Jan 25, 2013 5:27 PM
Chef: Gordon Canupp
Roquefort blue cheese topping
6 Crimini mushrooms
2 ounces of Roquefort blue cheese
With a sauté pan over medium high heat, cook sautéed mushrooms and onions until caramelized then add 1 ounce of au-jus reduced by half. Add two ounces of blue cheese then mixed together.