Ingredients with Measurements:
- 8 oz Raschera d'Alpeggio cheese, grated
- 8 oz mushrooms, sliced
- 2 tbsp butter
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 tbsp fresh sage, chopped
- Salt and pepper to taste
Special equipment needed:
1. Preheat the oven to 375°F.
2. In a large skillet, melt the butter and olive oil over medium heat.
3. Add the mushrooms and garlic and sauté until the mushrooms are tender and the garlic is fragrant.
4. Add the sage and season with salt and pepper to taste.
5. Remove the skillet from the heat and set aside.
6. In a baking dish, layer half of the grated Raschera d'Alpeggio cheese.
7. Top the cheese with the mushroom mixture.
8. Layer the remaining cheese on top of the mushrooms.
9. Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
10. Remove from the oven and let cool for a few minutes before serving.
Preparation time: 10 minutes
- Cooking time: 20 minutes
- Oven temperature: 375°F
- 4 servings
- Calories: 315
- Fat: 26g
- Carbohydrates: 4g
- Protein: 17g
Substitutions for ingredients:
- Raschera d'Alpeggio cheese can be substituted with fontina or gouda cheese.
- Mushrooms can be substituted with any other type of mushroom.
- Add cooked bacon or pancetta to the mushroom mixture for added flavor.
- Substitute the sage with thyme or rosemary for a different flavor profile.
Tips and tricks:
- Make sure to grate the cheese finely for even melting.
- Use fresh sage for the best flavor.
- Store any leftover Raschera d'Alpeggio with Mushrooms and Sage in an airtight container in the refrigerator for up to 3 days.
- Reheat the dish in the oven at 375°F for 10-15 minutes, or until heated through.
- Serve the dish in individual ramekins for an elegant presentation.
- Garnish with fresh sage leaves or chopped parsley.
- Serve with a crusty baguette or crackers.
Suggested side dishes:
- Serve with a simple green salad or roasted vegetables.
- If the cheese is not melting evenly, try grating it more finely or spreading it out more evenly in the dish.
Food safety advice:
- Make sure to cook the mushrooms thoroughly to avoid any potential foodborne illness.
- Raschera d'Alpeggio is a semi-hard cheese from the Piedmont region of Italy, traditionally made from the milk of cows that graze in the Alpine pastures.
- Raschera d'Alpeggio has a nutty and slightly sweet flavor, which pairs well with the earthy mushrooms and aromatic sage.
- Serve as an appetizer or as a main course with a side salad.
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