Cheesy Mushroom Spread
Author: Nicole
Ingredients
  • 1 tablespoons olive oil
  • 3 ounces shallots, chopped
  • 16 ounces baby Portobello mushrooms, chopped
  • 10 ounces shiitake mushrooms, chopped
  • ¼ cup white wine
  • 1 garlic clove, minced
  • ¼ cup heavy cream
  • 2 teaspoons fresh rosemary, minced
  • 1 teaspoon lemon peel, grated
  • 8 ounces Fontina cheese, shredded
  • 2 ounces Pecorino-Romano cheese, shredded
  • 1 baguette, sliced
Instructions
  1. Heat oil in large skillet over medium-high heat.
  2. Add shallots; sauté 1 minute. Add all mushrooms; sauté for about 3 minutes and add wine. Continue cooking another 4-6 minutes until mushrooms begin to brown and liquid is absorbed. Stir in garlic; rosemary, and lemon peel, sauté 1 minute.
  3. Remove from heat. Stir in cream. Season with salt and pepper. Cool. Mix in both cheeses and transfer to a baking dish.
  4. Can be made 2 days ahead. Cover and refrigerate.
  5. Preheat oven to 375°F. Bake for about 15-20 minutes until cheese is melted and mushrooms are heated through.
  6. Serve with baguette slices.
Notes
- Recipe can be halved.
Recipe by Riegl Palate at https://www.rieglpalate.com/cheesy-mushroom-spread/