Ingredients with Measurements:
- 1 wheel of Toma del Maccagno cheese (about 1 lb)
- 1 lb mushrooms, sliced
- 2 tbsp butter
- 2 tbsp olive oil
- 1 shallot, finely chopped
- 2 garlic cloves, minced
- 1/4 cup white wine
- 1/4 cup chicken or vegetable broth
- 1 tbsp fresh sage, chopped
- Salt and pepper to taste
Special equipment needed: None
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large skillet, heat the butter and olive oil over medium heat.
3. Add the shallot and garlic and sauté for 2-3 minutes until fragrant.
4. Add the sliced mushrooms and cook for 5-7 minutes until they release their moisture and start to brown.
5. Pour in the white wine and broth and let it simmer for 5-7 minutes until the liquid has reduced by half.
6. Stir in the chopped sage and season with salt and pepper to taste.
7. Transfer the mushroom mixture to a baking dish.
8. Cut the Toma del Maccagno cheese into thin slices and arrange them on top of the mushrooms.
9. Bake in the preheated oven for 10-15 minutes until the cheese is melted and bubbly.
10. Serve hot with crusty bread or crackers.
30-40 minutes
5. Temperature: 375°F
Serving size: 4-6 servings
Nutritional information:
- Calories: 320
- Fat: 25g
- Carbohydrates: 7g
- Protein: 17g
- Sodium: 400mg
Substitutions for ingredients:
- Toma del Maccagno cheese can be substituted with any semi-soft cheese such as Fontina or Gruyere.
- White wine can be substituted with chicken or vegetable broth.
- Sage can be substituted with thyme or rosemary.
Variations:
- Add cooked bacon or pancetta to the mushroom mixture for extra flavor.
- Top the dish with breadcrumbs before baking for a crispy texture.
- Use different types of mushrooms such as shiitake or oyster for a more complex flavor.
Tips and tricks:
- Make sure to slice the cheese thinly so it melts evenly.
- Don't overcrowd the mushrooms in the skillet to ensure they brown properly.
- Use a baking dish that is just the right size for the cheese and mushroom mixture to prevent the cheese from spreading too thin.
Storage instructions:
- Store any leftovers 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 heated through.
Presentation ideas:
- Serve in individual ramekins for a more elegant presentation.
- Garnish with fresh sage leaves or chopped parsley.
Garnishes:
- Fresh sage leaves or chopped parsley.
Pairings:
- Serve with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Roasted vegetables such as asparagus or Brussels sprouts.
- A simple green salad with a vinaigrette dressing.
Troubleshooting advice:
- If the cheese is not melting evenly, try broiling the dish for a minute or two to brown the cheese on top.
Food safety advice:
- Make sure to cook the mushrooms thoroughly to avoid any potential foodborne illness.
Food history:
- Toma del Maccagno is a semi-soft cheese from the Piedmont region of Italy. It is made from cow's milk and has a mild, nutty flavor.
Flavor profiles:
- The dish has a rich, savory flavor from the mushrooms and cheese, with a hint of earthiness from the sage.
Serving suggestions:
- Serve as an appetizer or a light dinner with crusty bread or crackers.
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Region: Italian