Ingredients with Measurements:
- 1 Fistulina Hepatica (also known as beefsteak mushroom), sliced into 1/2 inch pieces
- 8 oz cream cheese, softened
- 1/4 cup chopped fresh chives
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 cup grated Parmesan cheese
Special equipment needed:
- Baking dish
- Mixing bowl
- Electric mixer or hand mixer
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a mixing bowl, beat the cream cheese until smooth.
3. Add the chopped chives, salt, and black pepper to the cream cheese and mix until well combined.
4. Spread the cream cheese mixture evenly on the bottom of a baking dish.
5. Arrange the sliced Fistulina Hepatica on top of the cream cheese mixture.
6. Sprinkle the grated Parmesan cheese over the top of the mushrooms.
7. Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the cheese is melted and lightly browned.
8. Serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 20-25 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 220
- Total fat: 18g
- Saturated fat: 11g
- Cholesterol: 60mg
- Sodium: 420mg
- Total carbohydrates: 5g
- Dietary fiber: 1g
- Sugars: 3g
- Protein: 9g
Substitutions for ingredients:
- Cream cheese: You can use any type of soft cheese, such as goat cheese or Boursin cheese.
- Chives: You can substitute with green onions or scallions.
- Parmesan cheese: You can use any type of hard cheese, such as Pecorino Romano or Asiago cheese.
Variations:
- Add chopped garlic or minced shallots to the cream cheese mixture for extra flavor.
- Top the baked mushrooms with chopped fresh parsley or basil for a pop of color.
- Add cooked crumbled bacon or diced ham to the cream cheese mixture for a meaty twist.
Tips and tricks:
- Make sure to slice the mushrooms evenly so they cook evenly.
- You can prepare the cream cheese mixture in advance and store it in the refrigerator until ready to use.
- If you want a crispy topping, broil the mushrooms for the last 1-2 minutes of baking.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the leftovers in a baking dish and bake in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the baked mushrooms on a platter with a sprinkle of fresh herbs and a drizzle of olive oil.
- Arrange the mushrooms on individual plates and garnish with a sprig of fresh thyme or rosemary.
Garnishes:
- Fresh herbs, such as thyme, rosemary, or parsley
- Drizzle of olive oil or balsamic glaze
Pairings:
- Serve with a side salad or roasted vegetables for a complete meal.
- Pair with a glass of red wine, such as Pinot Noir or Cabernet Sauvignon.
Suggested side dishes:
- Roasted asparagus
- Grilled zucchini
- Mixed greens salad with vinaigrette dressing
Troubleshooting advice:
- If the mushrooms release too much liquid during baking, drain off the excess liquid before serving.
Food safety advice:
- Make sure to wash the mushrooms thoroughly before slicing and cooking.
- Store any leftovers in the refrigerator and consume within 3 days.
Food history:
- Fistulina Hepatica is a type of mushroom that grows on trees and has been used in traditional medicine for its anti-inflammatory properties.
Flavor profiles:
- Creamy, savory, and slightly tangy from the cream cheese and Parmesan cheese.
- Earthy and meaty from the Fistulina Hepatica mushrooms.
- Fresh and herbaceous from the chives.
Serving suggestions:
- Serve as an appetizer or side dish for a dinner party or holiday gathering.
- Enjoy as a light lunch or dinner with a side salad or roasted vegetables.
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