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Warm mushroom and Le 1608 spread

Warm mushroom and Le 1608 spread


4 to 6 portions

Ingredients

  • 750 ml (3 cups) mixed mushrooms, coarsely chopped
  • 15 ml (1 tbsp.) butter
  • 2 cloves garlic, minced
  • 85 ml (1/3 cup) white wine
  • 125 ml (½ cup) chicken stock
  • 10 ml (2 tsp.) corn starch
  • 150 g (5 oz) Le 1608 cheese, grated
  • 60 g (2 oz) Le 1608 cheese, sliced
  • 5 to 10 ml (1 to 2 tsp.) fresh rosemary, chopped
  • 5 to 10 ml (1 to 2 tsp.) fresh thyme, chopped
  • Salt and freshly ground pepper

Preparation

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  • In a large skillet, melt the butter over medium-high heat and brown the mushrooms and garlic for 4 to 5 minutes.
  • Deglaze with the white wine.
  • Dissolve the corn starch in the chicken broth and pour the result into the skillet.
  • Simmer 3 to 4 minutes or until thickened.
  • Add the grated Le 1608 and the rosemary and thyme. Season to taste.
  • Pour into a baking dish, cover with the remaining cheese and brown under the broiler.
  • Serve hot with toasted croutons.

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Accompaniments

Aromatic and mellow

These dry wines are characterized by fairly strong aromas of spice, toast or exotic fruit. In the mouth, they carry a rich and well-balanced texture.

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