Rosemary Gorgonzola Mushrooms in Boule
Published by Stewart, Tabori & Chang
Here’s another “wow factor” recipe. It’s delicious, can be made ahead of time, and makes a great presentation on a buffet. What more can you ask?
The mushrooms can be cooked with the wine (before the cheese and cream are added) the day before. Reheat the mixture to continue.
Preparation Time15 min
Preparation Time - Text15 minutes
Cooking Time30 min
Cooking Time - Text30
Total Timeunder 1 hour
One Pot MealYes
OccasionBuffet, Cocktail Party
Recipe Coursehot appetizer
Dietary Considerationhot appetizer
Taste and Texturecheesy, creamy, herby, umami
- ½ pound white mushrooms
- ½ pound baby portobello mushrooms
- 4 tablespoons (½ stick) unsalted butter
- 2 tablespoons olive oil
- ½ Spanish onion, thinly sliced
- 4 sprigs fresh rosemary
- ¼ cup dry white wine
- 4 ounces Gorgonzola
- 1 cup heavy cream
- 1 teaspoon kosher salt
- Generous freshly ground pepper
- 12-inch sourdough boule, top sliced off and soft inner bread pulled out
- 1 baguette, sliced
Rinse the mushrooms well, cut off and discard the ends of the stems, and slice them about ¼ inch thick. Set aside.
Put the butter and olive oil into a large skillet and set over medium heat.
Add the onion to the pan. Reduce the heat to low and cook the onions for 15 minutes until translucent. Add the mushrooms and rosemary, raise the heat to medium, and cook, stirring occasionally, until the mushrooms give up their liquid. Let the mixture simmer until the mushroom liquid has reduced by three quarters. Add the white wine and reduce again until the pan is almost dry.
Add the Gorgonzola and cream. Bring to a simmer and reduce by half, stirring occasionally. Stir in the salt and pepper and spoon into the hollowed-out boule. Mound sliced baguettes around the boule and serve immediately.
2007 Dan Smith and Steve McDonagh