Double crème white beech mushrooms, croutons and syrup


Double crème white beech mushrooms, croutons and syrup




Making up for its delicate appearance in buzzing flavours our recipe for soft cheese beech mushrooms, croutons and syrup is as simple in preparation as it is to enjoy. Each ingredient offers distinct nuances to complete a picture of smooth flavours. Perfect as at get-togethers with friends and family.


         14 ounces cleaned beech mushrooms

         14 oz of Castello Double Crème

         ciabatta bread (or similar)

         red wine syrup or Balsamic Syrup

         fresh herbs, such as red sorrel



1. Roast beech mushrooms in a frying pan in melted butter - season with salt and pepper.

2. Cut Castello Double Crème into portion pieces and divide the pieces between 10 plates.

3. Cut 10 thin pieces of bread, such as ciabatta and brush the slices with a little olive oil. Toast the bread slices crisp in the oven at 200 until light golden.

4. Distribute the mushrooms and croutons on plates, drizzle with ready-made red wine syrup or balsamic syrup and decorate with fresh herbs, such as red sorrel.



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