WILD MUSHROOM-BLUE CHEESE TOASTIES
This quick supper recipe comes from award-winning chef Kevin Dundon, proprietor of Dunbrody House in County Wexford. It’s part of a collection of recipes from Kerrygold, the cheese and butter company that imports Cashel Blue from Ireland. The autumn flavor of mushrooms and the rich flavor of Cashel Blue make for a win-win supper or a nice addition to High Tea. For more recipes ideas for Afternoon or High Tea, check out my cookbook Teatime in Ireland. Order signed copies at irishcook.com
2 tablespoons olive oil, plus more for drizzling on baguette
2 tablespoons chopped shallots
12 ounces mixed wild mushrooms, such as chanterelle, oyster and shiitake,
cleaned and sliced
Ground black pepper
1/2 cup white wine
1/2 cup heavy cream
2 tablespoons chopped mixed herbs, such as parsley, basil and chives
1 baguette, cut into twelve 1/2-inch-thick slices
2 tablespoons butter
4 ounces crumbled Cashel Blue Cheese
Watercress, for garnish
1. In a large skillet over medium heat, heat olive oil. Add shallots; cook for 2 to 3 minutes, or until soft but not browned. Stir in mushrooms; season with salt and pepper. Cook for 3 to 4 minutes, or until mushrooms are tender.
2. Add wine; simmer for 3 to 4 minutes, or until evaporated. Stir in cream and herbs; simmer for 3 to 4 minutes, or until mixture thickens. Remove from heat; whisk in butter and cheese.
3. Melt butter in a heavy griddle pan. Grill baguette slices until marked on both sides. Remove from heat; drizzle with olive oil.
4. To serve, arrange two bread halves on six salad plates. Spoon mushrooms on top; garnish with watercress.
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