Cheesy Mushroom Spread
Ingredients
- 1 tablespoons olive oil
- 3 ounces shallots chopped
- 16 ounces baby Portobello mushrooms chopped
- 10 ounces shiitake mushrooms chopped
- 1/4 cup white wine
- 1 garlic clove minced
- 1/4 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
- 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.
Notes
- Recipe can be halved.
