Recipes

Melt the 2 oz butter in a heavy skillet or saute pan over medium flame.

Add the mushrooms and saute until they have given up their liquid and start to brown.

When mushrooms are evenly brown, remove from the pan and set aside.

Lower the flame to medium-low - low and add the remaining butter.

Add onions and sweat until translucent.

Continue cooking, stirring occasionally until they begin to brown and become sticky; about 20 minutes.

Add the mushrooms back in to reheat them.

Preheat the oven to 400

Remove onions and mushrooms from flame and add salt an fresh ground pepper.

Butter a 2.8 Liter casserole dish. (Mine is Corningware Part F-2-B In French White from 1991 - Before the switch to stoneware - THANKS MOM!)

Spread half of the mashed potatoes over the bottom and up the sides of the casserole.

Spoon in the onion/mushroom mixture.

Crumble the Stilton over the top of the onion/mushroom mix.

Fill a pastry bag fitted with a large star tip with the remaining potatoes and pipe large stars over the top of the casserole. Alternatively you can simply spread the potatoes over the top, but piping is not just for decoration, It created more potato surface area so as the filling bubbles up between the "stars" it increases the flavor to the top crust.

Sprinkle the Parmagiano over the top and bake for about 20-25 minutes or until the top "crust" begins to turn golden brown and the Parmagiano has melted and browned.

If you used the piping bag, you will see bubbles coming up in between the Potatoes.