Mushroom Toasts with Rocchetta
by Laura Werlin
from Laura Werlin's Cheese Essentials
(Stewart, Tabori & Chang, 2007)
Makes 6 servings

One of the telltale signs that you are eating a surface-ripened cheese is when it tastes mushroomy. That's why I combined cheese with mushrooms to create this recipe. Although it calls for the Italian cheese Rocchetta, you can choose from a number of different surface-ripened cheeses. You want a cheese that will soften on contact with the hot mushrooms and stand up to their earthy flavors

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1. Place an oven rack 6 inches below the heating element and preheat the broiler.

2. Put the bread slices on a baking sheet. Broil until golden brown, about 45 seconds. Watch to make sure the bread doesn't burn. Turn the bread and spread with 2 tablespoons of the butter. Broil until the bread has a few little brown spots and is a half-shade darker, about 45 seconds to 1 minute. Do not toast too much. Set aside.

3. In a large sauté pan, melt the remaining 2 tablespoons butter over medium-high heat. Add the shallot and cook for 2 minutes. Add the mushrooms and cook, stirring occasionally, until they are soft and have released most but not all their juices, about 10 minutes. Add the salt and pepper.

4. Turn the heat to high and add the vinegar. Cook for 1 minute. Reduce the heat to medium, add the cream, and cook until the sauce has thickened slightly and the mushroom mixture looks creamy but not soupy, about 1 to 2 minutes. Taste and adjust seasoning if necessary. (Note: You can prepare the mushrooms up to 2 hours ahead. Cover and keep at room temperature. Reheat to piping hot.)

  5. Place 2 pieces of toast on individual serving plates. Distribute the mushrooms on top of the toast. Place the cheese on top, sprinkle with parsley, and serve right away.

 

[Dan Kraan] Placing a soft slice of flavourful cheese over this warm mushroom mixture and allowing it to melt tantalizingly is the beginning of a great sensation for your palate! I wish I could have tried the Rocchetta, but it's not available in our area. Trying a few of the other creamy suggestions, I found the St. Andre made the best alternate version. A truly tasteful combination!

[Susan Rossmann] Fantastic, if you love earthy tastes. This is a nice introduction to a striking cheese, and the sherry vinegar added a nice note. I used a mixture of shitake, oyster, and crimini mushrooms, and the flavor was outstanding. You won't appreciate this unless you really like mushrooms.

[Ann Harste] This was a huge hit with my husband, and I loved it, too. It was easy to make and so good. I couldn't get Rocchetta, so I substituted St. Andre. It was like buttah! I used a combination of Portobello and shitake mushrooms. I will definitely make it again.

[Leanne Abe] The sherry vinegar adds the nicest flavor to the mushrooms and the cheese melts just enough when placed on top. So easy, so tasty, and very easy to find ingredients. We'll be making this often.

[David Kisling] I don't think I expected much from Werlin's logic that a good surface-ripened cheese would pair well with mushrooms. Well, she was right, and I couldn't have been more wrong! They do pair very, very well together. And I should know! Since my first attempt with this recipe, I've found three more excuses to do it all over again. I've made it now with chanterelles, morels, porcini, and several combinations in between. And though my doctor would NOT approve (you get the drift), everyone else seems to sing its highest praises.