Ingredients with Measurements:
- 1 pound raviggiolo cheese, crumbled
- 1 pound mushrooms, sliced
- 1/2 cup grated parmesan cheese
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
Special equipment needed:
- Large skillet
Step-by-step instructions:
1. Heat the olive oil in a large skillet over medium heat.
2. Add the garlic and sauté for 1-2 minutes until fragrant.
3. Add the sliced mushrooms and cook for 5-7 minutes until they release their moisture and start to brown.
4. Add the crumbled raviggiolo cheese to the skillet and stir until the cheese starts to melt and coat the mushrooms.
5. Season with salt and pepper to taste.
6. Transfer the mixture to a serving dish and sprinkle with grated parmesan cheese.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 380
- Fat: 29g
- Carbohydrates: 6g
- Protein: 25g
Substitutions for ingredients:
- Raviggiolo cheese can be substituted with ricotta cheese or feta cheese.
- Parmesan cheese can be substituted with pecorino romano cheese.
Variations:
- Add cooked pasta to the skillet to make a creamy pasta dish.
- Add fresh herbs such as thyme or rosemary for extra flavor.
Tips and tricks:
- Use a non-stick skillet to prevent the cheese from sticking to the pan.
- Serve the dish immediately while it's still warm and gooey.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the dish in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the dish in individual ramekins for a more elegant presentation.
Garnishes:
- Garnish with fresh herbs such as parsley or basil.
Pairings:
- Serve with crusty bread or crackers.
Suggested side dishes:
- Serve with a side salad or roasted vegetables.
Troubleshooting advice:
- If the cheese is too thick, add a splash of milk or cream to thin it out.
Food safety advice:
- Make sure to cook the mushrooms thoroughly to prevent any foodborne illnesses.
Food history:
- Raviggiolo cheese is a traditional cheese from Tuscany, Italy.
Flavor profiles:
- Creamy, tangy, and earthy.
Serving suggestions:
- Serve as an appetizer or a main dish.
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Region: Italian