Ingredients
- ½ cup blue cheese
- 750 g dried oyster mushrooms (or a combination of fresh wild mushrooms), rehydrated in boiling water and drained
- 3 Tbs. extra-virgin olive oil
- Sea salt and freshly cracked pepper, to taste
- 3 Tbs. unsalted butter
- ½ cup (60 g) sliced shallots
- 2 garlic cloves, sliced
- Leaves from 3 fresh thyme sprigs
- Crackers or flatbread for serving
- Apple slices for serving
Blue Cheese and Oyster Mushroom Mousse
Method
- Let the blue cheese stand at room temperature to soften
- In a bowl, toss the mushrooms with the olive oil, salt and cracked pepper
- n a small sauté pan or saucepan over medium heat, combine the butter, shallots, garlic and thyme
- Add a pinch of salt and cook until the shallots and garlic are very soft, about 5 minutes
- Transfer to a food processor and add the drained rehydrated mushrooms
- Pulse until well pulverized but not pureed
- Transfer the mushroom mixture to a bowl and fold in the cheese
- Adjust the seasoning with salt and pepper
- Serve with crackers or bread and apple slices
Comments
Thanks to Evansdale Cheese - Bay Blue Cheese,to Stonehurst Gourmet Mushrooms - oyster mushrooms, and to Gilberts Fine Foods - Treborbrot for providing the ingredients used in the demonstration at the market
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