Oven-roasted cheese with a mushroom and herb topping
In this recipe, a soft Quebec cheese like 14 Arpents takes center stage in an ultra-comforting sharing dish. Roasted in the oven until the center is gooey, it's then topped with a sauté of wild mushrooms, shallots, and garlic, seasoned with fresh herbs.
Ingredients
- 1 Le 14 Arpents cheese (200g)
- 30 ml (2 tbsp) of butter
- 100 g (3 1/2 oz) of wild mushrooms of your choice
- 30 ml (2 tbsp) finely chopped dried shallot (French)
- 5 ml (1 tsp) chopped garlic
- 15 ml (1 tbsp) chopped fresh parsley
- 5 ml (1 tsp) chopped fresh thyme
- Salt and pepper to taste
- Bread croutons with flavor
Steps
- Preheat the oven to 190°C (375°F).
- Place the cheese in a small baking dish or a small cast-iron skillet. Bake for 12 to 15 minutes, until the center of the cheese is melted.
- Meanwhile, in a large frying pan, melt the butter over medium heat. Cook the mushrooms for 4 to 5 minutes, until golden brown.
- Add the shallot and garlic. Cook for 1 minute. Add the parsley and thyme, then season with salt and pepper.
- Remove the cheese from the oven. Top with the mushroom mixture.
- Serve directly from the dish or pan with bread croutons.
