Cold Marinated Mushrooms with Whipped St. André

Description


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Ingredients

At a glance
Cheeses
Course
Soft-Ripened Cheeses
Occasions
1 tsp. Dijon mustard
3 tsp.. lemon juice
1/2 cup olive oil
1 large garlic clove, mashed
2 tsp. fresh parsley, chopped
1 tsp. fresh thyme, chopped
1/4 tsp. salt
1/8 tsp. pepper
2 10-oz. pkgs. Baby Bella or
Cremini mushrooms, stems removed
7 oz. S t. Andre cheese,
room temperature, rind removed
3 tsp. heavy cream
1 tsp. lemon zest

Methods/steps

In a large zipper-seal bag, combine the first eight ingredients. Add mushrooms, shake until well-coated, and refrigerate overnight.

Drain mushrooms into a colander. Place rounded side down on a sheet pan lined with paper towels, and lightly pat dry with another paper towel.

Using a mixer with the whisk attachment, whip the St. Andre®, adding the cream 1 tablespoon at a time and scraping down the sides after each addition.

With a spatula, scrape the whipped cheese into another zipper-seal bag. Seal and snip off the bottom corner of the bag, creating a makeshift pastry bag.

Pipe filling into the mushrooms. sprinkle with lemon zest and serve cold.

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