Author: Nicole
- 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
- Heat oil in large skillet over medium-high heat.
- 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.
- Remove from heat. Stir in cream. Season with salt and pepper. Cool. Mix in both cheeses and transfer to a baking dish.
- Can be made 2 days ahead. Cover and refrigerate.
- Preheat oven to 375°F. Bake for about 15-20 minutes until cheese is melted and mushrooms are heated through.
- Serve with baguette slices.
Recipe by Riegl Palate at https://www.rieglpalate.com/cheesy-mushroom-spread/
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