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Friday, November 6, 2015

Blue Cheese Mushroom Toast and a Castello Cheese - Burnt Giveaway



I love working with Castello Cheese on recipes because any excuse to sneak some blue cheese into my food is always welcome. My guys think they don't like blue cheese so who I am to have to be the one to tell them that they actually eat it all the time?



Because Castello cheese makes an appearance in the new movie, Burnt, they have decided to celebrate by offering a gift basket to a lucky winner. Just scroll down and enter to win movie passes (you can use them to see Burnt), some cheese, olive oil, cheese vouchers and a bunch of tasty recipe cards so that you can challenge your inner chef.



If you grew up in a British family, you are probably pretty familiar with the wonder that is mushrooms on toast. I had my first mushrooms on toast as an adult but I was an instant fan of this simple, comforting dish. As with all things, I like to put my own spin on classic dishes so Blue Cheese Mushroom Toast was born.

 I used Castellos's Noble Blue because it's mild but it's also rich and creamy and melts like a dream.


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Blue Cheese Mushrooms Toast

serves 4

Ingredients:


250g mushrooms
125g pearl onions, halved and peeled
approx 1 tbls olive oil
approx 1 1/2 tbls butter
1 clove garlic, thinly sliced
2 tbls port
3/4 cup chicken stock
1/4 cup heavy creamy
approx 35 to 50g blue cheese
2 tbls chopped italian parsley
4 thick slices of bread
olive oil
kosher salt and black pepper
2 tbls chopped parsely

Directions:
Wipe your mushrooms with a damp cloth or paper towel and slice.
Heat the olive oil in a medium sized, heavy pan and throw in the pearl onions. Saute over medium heat until the onions start to take on colour and brown. At this point, push the onions to the side of the pan and start adding the mushrooms in batches. Add just enough to cover the pan in one layer, sprinkle with a small pinch of kosher salt and a couple of grinds of black pepper and brown.

When they are nice and brown, push them to the side of the pan and pile them up on the onions, add about 1/2 a tbls of butter and add the next batch of mushrooms, salt and saute and continue to do this until all the mushrooms are browned. At this point, mix all of the mushrooms with the onions and add the port to deglaze the pan.

Pour in the chicken stock and let simmer vigorously for about 3 minutes before adding in the heavy cream. Let this simmer until the sauce reduces and thickens - at least another 4 or 5 minutes.
Take the pan off of the heat, add the parsely, crumble in the cheese and stir until the cheese is melted and incorporated into the sauce and if you are not using immediately, cover and keep warm.

For the toast:
Cut thick slices off of your chosen loaf of bread - a nice sourdough is great but any hearty bakery bread will work beautifully.
Brush the bread on both sides with Olive oil and toast under the broiler until it's nicely brown and toasted. You could also just toast it on top of the stove using a grill pan as well.

Put a slice of bread on a plate and heap some mushrooms/onions on top with a generous scoop of the sauce. If you really love blue cheese, crumble some more on top and serve.