Ingredients with Measurements:
- 1 pound of mushrooms, sliced
- 4 cloves of garlic, minced
- 1/2 cup of unsalted butter
- 1/2 cup of heavy cream
- 1/2 cup of grated Parmesan cheese
- 1/4 cup of olive oil
- Salt and pepper to taste
Special equipment needed:
- Large skillet
- Wooden spoon or spatula
- Serving dish
Step-by-step instructions:
1. In a large skillet, heat the olive oil over medium heat.
2. Add the minced garlic and sauté for 1-2 minutes until fragrant.
3. Add the sliced mushrooms and sauté for 5-7 minutes until they are tender and lightly browned.
4. Reduce the heat to low and add the unsalted butter to the skillet.
5. Stir until the butter is melted and combined with the mushrooms.
6. Add the heavy cream and stir until the mixture is heated through.
7. Add the grated Parmesan cheese and stir until it is melted and combined with the other ingredients.
8. Season with salt and pepper to taste.
9. Transfer the mushroom bagna càuda to a serving dish.
10. Serve immediately.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Medium heat
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 370
- Fat: 36g
- Carbohydrates: 5g
- Protein: 9g
Substitutions for ingredients:
- You can use any type of mushroom you prefer.
- You can substitute the heavy cream with half and half or milk.
- You can use any type of hard cheese instead of Parmesan.
Variations:
- You can add chopped fresh herbs such as parsley or thyme to the mushroom bagna càuda.
- You can add cooked bacon or pancetta to the skillet for extra flavor.
- You can add a splash of white wine to the skillet before adding the heavy cream.
Tips and tricks:
- Make sure to slice the mushrooms evenly so they cook evenly.
- Don't overcrowd the skillet with mushrooms, as this will prevent them from browning properly.
- Use unsalted butter so you can control the amount of salt in the recipe.
Storage instructions:
- Store any leftover mushroom bagna càuda in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the mushroom bagna càuda in a skillet over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the mushroom bagna càuda in a shallow bowl or on a platter.
- Garnish with chopped fresh herbs or grated Parmesan cheese.
Pairings:
- Serve the mushroom bagna càuda with crusty bread or crackers for dipping.
Suggested side dishes:
- Serve the mushroom bagna càuda with a simple green salad or roasted vegetables.
Troubleshooting advice:
- If the mushroom bagna càuda is too thick, add a splash of milk or cream to thin it out.
- If the mushrooms are not browning, increase the heat slightly and cook for a few more minutes.
Food safety advice:
- Make sure to cook the mushrooms thoroughly to avoid any risk of foodborne illness.
Food history:
- Bagna càuda is a traditional Italian dish from the Piedmont region, typically made with garlic, anchovies, and olive oil. This recipe is a variation that uses mushrooms instead of anchovies.
Flavor profiles:
- The mushroom bagna càuda is rich, creamy, and savory, with a garlicky and cheesy flavor.
Serving suggestions:
- Serve the mushroom bagna càuda as an appetizer or as a side dish with a main course.
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Region: Italian