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Rosemary Gorgonzola Mushrooms in Boule

Updated February 23, 2016

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?

MAKE AHEAD:

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

CostModerate

Easy

Total Timeunder 1 hour

One Pot MealYes

OccasionBuffet, Cocktail Party

Recipe Coursehot appetizer

Mealdinner

Taste and Texturecheesy, creamy, herby, umami

Ingredients

  • 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

Instructions

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.

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I've made this recipe for several special occasions--always a huge hit! Sometimes we'll use creme fraiche instead of cream, also turns out amazing. Incredibly rich, so definitely best made as an appetizer.

I followed the recipe exactly with the exception of serving it in a boule. I used it as a side dish with on the bone chicken breast and barley and a salad. It was delicious but over the top as far as richness! This would be far too rich to be served with beef. Each diner could only eat a few tablespoons before asking for a feather. I will make this again but only for extra special occasions.

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