Formaggella della Val Trompia with Mushrooms Recipe

Ingredients with Measurements:
- 4 Formaggella della Val Trompia cheese rounds
- 1 pound of mushrooms, sliced
- 2 tablespoons of butter
- 2 cloves of garlic, minced
- 1/4 cup of white wine
- Salt and pepper to taste
- Fresh parsley, chopped for garnish

Special equipment needed:
- Oven-safe baking dish
- Skillet

Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a skillet, melt the butter over medium heat.
3. Add the minced garlic and sauté for 1-2 minutes until fragrant.
4. Add the sliced mushrooms to the skillet and cook until they release their moisture and become tender.
5. Pour in the white wine and continue cooking until the liquid has reduced by half. Season with salt and pepper to taste.
6. Place the Formaggella della Val Trompia cheese rounds in an oven-safe baking dish.
7. Spoon the mushroom mixture over the cheese rounds.
8. Bake in the preheated oven for 10-12 minutes until the cheese is melted and bubbly.
9. Garnish with chopped fresh parsley and serve hot.

Preparation time: 15 minutes
Cooking time: 12 minutes
Serving size:
4 servings

Nutritional information:
Calories: 290
Fat: 24g
Carbohydrates: 4g
Protein: 15g

Substitutions for ingredients:
- Any type of mushrooms can be used in place of sliced mushrooms.
- White wine can be substituted with chicken or vegetable broth.

- Add diced pancetta or bacon to the mushroom mixture for added flavor.
- Top the baked cheese rounds with chopped walnuts or hazelnuts for a crunchy texture.

Tips and tricks:
- Make sure to use an oven-safe baking dish to avoid any accidents.
- Serve with crusty bread for dipping into the melted cheese and mushroom mixture.

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 5-7 minutes until heated through.

Presentation ideas:
Serve the Formaggella della Val Trompia with Mushrooms on a platter with sliced baguette and fresh vegetables for a beautiful appetizer spread.

Chopped fresh parsley or chopped nuts.

Pair with a light-bodied red wine such as Pinot Noir or a crisp white wine such as Pinot Grigio.

Suggested side dishes:
Serve with a simple green salad or roasted vegetables.

Troubleshooting advice:
If the cheese is not melting, place the baking dish under the broiler for 1-2 minutes until the cheese is bubbly and melted.

Food safety advice:
Make sure to cook the mushrooms thoroughly to avoid any foodborne illnesses.

Food history:
Formaggella della Val Trompia is a type of cheese that originated in the Lombardy region of Italy. It is a soft, creamy cheese that is made from cow's milk.

Flavor profiles:
The Formaggella della Val Trompia cheese has a mild, nutty flavor that pairs well with the earthy flavor of the mushrooms.

Serving suggestions:
Serve the Formaggella della Val Trompia with Mushrooms as an appetizer or as a main course with a side salad.

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Region: Italian

Taste: Savory, Earthy, Umami, Creamy, Cheesy