Ingredients with Measurements:
- 4 Casolet cheese wheels (about 1 lb each)
- 1 lb mixed mushrooms (such as shiitake, oyster, and cremini)
- 2 tbsp butter
- 2 tbsp olive oil
- 2 garlic cloves, minced
- 1/2 cup dry white wine
- 1/2 cup heavy cream
- Salt and pepper to taste
- Fresh thyme leaves for garnish
Special Equipment Needed:
- Large skillet
- Oven-safe baking dish
Step-by-Step Instructions:
1. Preheat oven to 375°F.
2. Clean and slice the mushrooms.
3. In a large skillet, heat the butter and olive oil over medium heat.
4. Add the minced garlic and sauté for 1-2 minutes until fragrant.
5. Add the sliced mushrooms and sauté for 5-7 minutes until they release their liquid and start to brown.
6. Pour in the white wine and let it reduce for a few minutes until the liquid has mostly evaporated.
7. Stir in the heavy cream and season with salt and pepper to taste.
8. Cut off the top of each Casolet cheese wheel and scoop out some of the cheese from the center to make a hollow.
9. Fill each cheese wheel with the mushroom mixture.
10. Place the cheese wheels in an oven-safe baking dish and bake for 15-20 minutes until the cheese is melted and bubbly.
11. Garnish with fresh thyme leaves and serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 25 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 580
Fat: 47g
Carbohydrates: 9g
Protein: 28g
Sodium: 720mg
Sugar: 2g
Substitutions for ingredients:
- Casolet cheese can be substituted with any soft cheese that melts well, such as Brie or Camembert.
- Dry white wine can be substituted with chicken or vegetable broth.
- Heavy cream can be substituted with half-and-half or milk for a lighter version.
Variations:
- Add cooked bacon or pancetta to the mushroom mixture for extra flavor.
- Top the cheese wheels with breadcrumbs or chopped nuts before baking for a crunchy texture.
- Use different herbs such as rosemary or sage instead of thyme.
Tips and Tricks:
- Make sure to scoop out enough cheese from the center of the Casolet cheese wheels to create a hollow for the mushroom mixture.
- Use a sharp knife to cut off the top of the cheese wheels.
- Serve with crusty bread or crackers for dipping into the melted cheese.
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in the oven at 375°F for 10-15 minutes until the cheese is melted and bubbly.
Presentation Ideas:
Serve the Casolet di Val di Sole con Funghi in the baking dish it was cooked in for a rustic presentation. Alternatively, transfer the cheese wheels to individual plates and garnish with fresh thyme leaves.
Garnishes:
Fresh thyme leaves
Pairings:
- Serve with a crisp green salad dressed with a simple vinaigrette.
- Pair with a light red wine such as Pinot Noir or a dry white wine such as Sauvignon Blanc.
Suggested Side Dishes:
- Roasted vegetables such as asparagus or Brussels sprouts.
- Crusty bread or crackers for dipping into the melted cheese.
Troubleshooting Advice:
- If the cheese is not melting enough, place it under the broiler for a few minutes until it is bubbly and golden brown.
- If the mushroom mixture is too dry, add a splash of chicken or vegetable broth to loosen it up.
Food Safety Advice:
- Make sure to cook the mushrooms thoroughly to avoid any risk of foodborne illness.
- Store leftovers in the refrigerator and consume within 3 days.
Food History:
Casolet di Val di Sole con Funghi is a traditional dish from the Val di Sole region in northern Italy. The dish is typically made with Casolet cheese, a soft cheese made from cow's milk that is produced in the region. The addition of mushrooms adds a savory and earthy flavor to the dish.
Flavor Profiles:
Creamy, savory, earthy
Serving Suggestions:
Serve hot as an appetizer or main course.
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Region: Italian