Mushrooms in Blue Cheese wine sauce

Johnny's Mushroom Blues

Saute' a pound of shrooms, quartered, in a large, heavy skillet, salted, until mushrooms have given up liquid.
Remove from stovetop add 2 tablespoons of ruby port and ignite over flame shaking the pan til the flames die out. Add 2/3 Cup of heavy cream and reduce by half at a simmer.
Crumble a couple of ounces of rocquefort, or some other strong flavored blue Maytag, Danish. When cream reduced remove from heat stir in cheese til just melted. Adjust your S&P and ladle into bowls made ahead of time by slicing off the top quarterof hard rolls, hollowing out the insides, brushing them with butter and lightly toasting them.

Truly a flirt with Heaven

Also goes well with grilled beef