Ingredients with Measurements:
- 1 pound of caciotta cheese
- 1 pound of mushrooms, sliced
- 1/4 cup of fresh sage, chopped
- 2 tablespoons of olive oil
- 2 cloves of garlic, minced
- Salt and pepper to taste
Special equipment needed:
- Large skillet
- Cheese grater
Step-by-step instructions:
1. Begin by grating the caciotta cheese and setting it aside.
2. Heat the olive oil in a large skillet over medium heat.
3. Add the sliced mushrooms and minced garlic to the skillet and cook until the mushrooms are tender and browned.
4. Add the chopped sage to the skillet and cook for an additional minute.
5. Add the grated caciotta cheese to the skillet and stir until the cheese is melted and combined with the mushrooms and sage.
6. Season with salt and pepper to taste.
7. Serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 300
- Fat: 20g
- Carbohydrates: 5g
- Protein: 25g
Substitutions for ingredients:
- Caciotta cheese can be substituted with any mild, soft cheese such as mozzarella or provolone.
- Sage can be substituted with any other fresh herb such as thyme or rosemary.
Variations:
- Add cooked pasta to the skillet to make a cheesy mushroom pasta dish.
- Add cooked chicken or sausage to the skillet for added protein.
Tips and tricks:
- Use a non-stick skillet to prevent the cheese from sticking to the pan.
- Don't overcook the mushrooms, they should be tender but still have a slight bite to them.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the leftovers in a skillet over medium heat until heated through.
Presentation ideas:
- Serve the caciotta with mushrooms and sage in individual bowls or on a platter for sharing.
Garnishes:
- Garnish with additional chopped sage or grated cheese.
Pairings:
- Serve with a side salad or crusty bread.
Suggested side dishes:
- Roasted vegetables such as asparagus or Brussels sprouts.
Troubleshooting advice:
- If the cheese is not melting, try adding a splash of milk or cream to the skillet.
Food safety advice:
- Make sure to cook the mushrooms thoroughly to prevent any foodborne illness.
Food history:
- Caciotta is a type of Italian cheese that is typically made from cow's milk.
Flavor profiles:
- The caciotta cheese is mild and creamy, while the mushrooms add an earthy flavor and the sage adds a slightly sweet and savory flavor.
Serving suggestions:
- Serve as a main dish or as a side dish to a larger meal.
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Region: Italian