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Chef: Gordon Canupp

Roquefort blue cheese topping

6 Crimini mushrooms
2 ounces of Roquefort blue cheese
White Onions
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.