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Duxelles and Soft Blue al Fresco recipe

Serve duxelles (finely chopped mushrooms)at room temperature with baguette sliced and crackers.

Recipe: Duxelles and SoftBlue al Fresco

2 tablespoons butter
2 tablespoons finely chopped onion
1 clove garlic, minced
1 pound mushrooms, minced
8 ounces Wisconsin Soft Blue cheese
2 tablespoons chopped parsley

  • Melt butter in 10-inch skillet over mediumheat. Mix in onion and garlic. Cook and stir until onion is golden.Add mushrooms; cook, stirring often, until most of the moistureis evaporated and mixture is paste-like. Cool to room temperature.(Cover and chill if made in advance.)
  • Place cheese on plate; spoon duxellesaround cheese. Sprinkle with parsley.
  • Serve at room temperature with baguettesliced and crackers.

    Makes 8 servings.

    Tip: Mushrooms can be minced in a foodprocessor. With motor running, gradually add mushrooms to workbowl through feed tube. Be careful not to over process.

    Recipe provided courtesy of Wisconsin MilkMarketing Board, Inc.

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