Duxelles and Soft Blue al Fresco
Serve duxelles (finely chopped mushrooms) at room temperature with baguette sliced and crackers.
2 tablespoons butter
2 tablespoons finely chopped onion
1 clove garlic, minced
1 pound mushrooms, minced
8 ounces Wisconsin Soft Blue cheese
2 tablespoons chopped parsley
- Melt butter in 10-inch skillet over medium heat. Mix in onion and garlic. Cook and stir until onion is golden. Add mushrooms; cook, stirring often, until most of the moisture is evaporated and mixture is paste-like. Cool to room temperature. (Cover and chill if made in advance.)
- Place cheese on plate; spoon duxelles around cheese. Sprinkle with parsley.
- Serve at room temperature with baguette slices and crackers.
Makes 8 appetizer servings.
Tip: Mushrooms can be minced in a food processor. With motor running, gradually add mushrooms to work bowl through feed tube. Be careful not to over process.
Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.