Ingredients with Measurements:
- 1 lb Cacio di Fossa cheese, grated
- 1 lb fresh mushrooms, sliced
- 2 tbsp fresh thyme leaves
- 1/4 cup olive oil
- 1/4 cup white wine
- Salt and pepper to taste
Special equipment needed:
- Large skillet
- Grater
Step-by-step instructions:
1. Heat the olive oil in a large skillet over medium heat.
2. Add the sliced mushrooms and cook until they release their moisture and start to brown, about 10 minutes.
3. Add the white wine and cook until it has evaporated, about 5 minutes.
4. Add the grated Cacio di Fossa cheese and thyme leaves to the skillet and stir until the cheese has melted and coated the mushrooms.
5. Season with salt and pepper to taste.
6. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
5. Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Fat per serving: 28g
Carbohydrates per serving: 5g
Protein per serving: 20g
Substitutions for ingredients:
- Cacio di Fossa cheese can be substituted with Pecorino Romano or Parmigiano-Reggiano cheese.
- Fresh thyme leaves can be substituted with dried thyme.
Variations:
- Add cooked pasta to the skillet and toss with the mushroom and cheese mixture for a creamy pasta dish.
- Add cooked chicken or sausage to the skillet for a heartier meal.
Tips and tricks:
- Use a grater with large holes to grate the cheese.
- Don't overcrowd the skillet when cooking the mushrooms to ensure they brown evenly.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a skillet over medium heat until heated through.
Presentation ideas:
Serve the dish in individual bowls or on a platter garnished with fresh thyme leaves.
Garnishes:
Fresh thyme leaves
Pairings:
- Serve with a crusty bread to soak up the cheesy sauce.
- Pair with a light-bodied red wine such as Pinot Noir or Chianti.
Suggested side dishes:
- Roasted vegetables such as asparagus or Brussels sprouts.
- A simple green salad with a lemon vinaigrette.
Troubleshooting advice:
- If the cheese sauce is too thick, add a splash of milk or cream to thin it out.
- If the cheese sauce is too thin, add more grated cheese and stir until melted.
Food safety advice:
- Make sure to cook the mushrooms thoroughly to avoid any potential foodborne illnesses.
Food history:
Cacio di Fossa is a traditional Italian cheese that is aged in underground pits lined with straw and tuff. The cheese is made from sheep's milk and has a strong, nutty flavor.
Flavor profiles:
The dish has a rich and creamy flavor from the melted cheese, with earthy and savory notes from the mushrooms and thyme.
Serving suggestions:
Serve as a main dish or as a side dish alongside other Italian-inspired dishes.
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Region: Italian