Sliced Mushrooms With Melted Fontina Food

SAUTEED MUSHROOM AND FONTINA CHEESE QUESADILLA WITH WHITE TRUFFLE OIL

Steps:

• Preheat grill or grill pan. Brush the mushrooms with 1/4 cup of the olive oil and season with salt and pepper to taste. Grill the mushrooms until golden brown and cooked through, remove from grill and coarsely chop. Preheat the oven to 450 degrees F. Place 8 tortillas on an ungreased baking sheet. Spread some of the roasted garlic puree on each. Divide the cheese among the tortillas, then the mushrooms and thyme and season to taste with salt and pepper. Stack to make 4 (2 layer) tortillas and cover with remaining tortilla, brush the tops with olive oil. Place on a lightly oiled baking sheet and bake or until the tortillas are lightly golden brown and the cheese has melted, about 5 to 7 minutes. Remove and drizzle with white truffle oil.

CAVOLO NERO, MUSHROOM, POTATO & FONTINA STRUDEL

Steps:

• Heat the oven to 200C/180C fan/gas 6. Remove the tough ribs from the cavolo nero and wash the leaves. Plunge them into boiling water and cook for 7 mins. Drain well, then set the leaves aside to cool.
• Squeeze the excess water from the cavolo nero (you have to do this really well or you'll have watery strudel), then roughly chop it and put in a bowl.
• Heat the oil and 15g of the butter in a pan, then fry the onion for about 10 mins until soft and pale golden. Add this to the cavolo nero. Season.
• Add a little more oil to the pan and cook the mushrooms over a high heat so they get a good colour. Cook for 10-15 mins until the water comes out of the mushrooms and has evaporated (if you don't do this your strudel will be soggy). Season and add to the cavolo nero.
• Cook the potatoes until tender, by either steaming, boiling or microwaving them, then cut into slices the thickness of a pound coin. Add the crème fraîche, parmesan, 100g of the fontina and the nutmeg to the cavolo nero, then add the potatoes and mushrooms and season. Stir everything well.
• Melt the rest of the butter. Lay a sheet of filo on a large baking sheet. Brush lightly with melted butter, then put another sheet on top. Do this until you have 8 layers of filo.
• With the long side of the baking sheet towards you, spoon the filling along the pastry, about 4cm in from the edge. Sprinkle the remaining cheese on top. Carefully roll the filo and the stuffing into a fat log shape and tuck the ends underneath to seal. If the package doesn't seal well, then use more filo sheets - one sheet torn in half should do the job - to wrap around the ends. Filo is very forgiving so this won't look bad.
• Brush the strudel with more butter, scatter over the poppy seeds and bake for 25 mins until golden brown.

POLENTA WITH MUSHROOMS AND FONTINA

Steps:

• In a large sauté pan or frying pan over medium heat, melt 1/4 cup of the butter. When bubbly, add the mushrooms, raise the heat to medium high, and sauté, tossing often, until tender, about 5 minutes. Do not let brown. Season with salt and a little nutmeg and remove from the heat. Cover to keep warm.
• Position a rack in the center of an oven and preheat to 425 degrees F . Butter a 2 1/2-qt. baking dish.
• In a deep, heavy saucepan over high heat, bring the water to a rapid boil. Add 2 tsp salt and, while stirring continuously with a long-handled spoon, gradually add the polenta in a thin, steady stream until all has been incorporated. Continuing to stir constantly to keep lumps from forming, reduce the heat until the mixture only bubbles occasionally. Continue to cook, stirring, until smooth and creamy, about 20 minutes; be careful to scrape the bottom and sides of the pan to avoid sticking or lumping. Remove from the heat. Cut the remaining 1/4 cup butter into small cubes and add to the polenta, a few cubes at a time, stirring until melted after each addition. The polenta should be soft and spreadable.
• Spread one-third of the polenta over the bottom of the prepared baking dish. Spread half of the mushrooms in a layer on top, and then cover with a layer of half of the cheese slices. Repeat with half of the remaining polenta, than all of the remaining mushrooms and cheese. Top with the remaining polenta.
• Place in the oven and bake until lightly browned, about 20 minutes.
• Cut into squares and serve immediately.

GRILLED FONTINA & MUSHROOM WITH SAGE SANDWICHES

Steps:

• In a large nonstick frying pan, heat 1 tablespoon of the butter over moderate heat.
• Add the mushrooms, salt, pepper, red pepper flakes (if using) and dried sage, and cook, stirring frequently, until golden brown, about 5 minutes.
• Stir in the fresh sage, if using.
• Put the mushrooms in a bowl and wipe out the pan.
• Using a pastry brush, coat one side of 4 slices of the bread with half of the melted butter.
• Put them, buttered-side down, on a work surface.
• Top the bread with the cheese and then the mushrooms.
• Cover with the remaining 4 slices of bread; brush the tops with the remaining melted butter.
• Heat the frying pan over moderately low heat.
• Add the sandwiches and cook, turning once, until golden, about 2 minutes per side.

GRILLED MUSHROOMS WITH MELTED FONTINA AND PROSCIUTTO

Steps:

• Preheat grill or broiler. Set rack 4 to 5 inches from heat source.
• Wipe mushrooms clean with damp paper towel. (Do not rinse.) Remove stems for other use. Brush mushrooms on both sides with oil. Grill or broil mushrooms, caps toward source of heat, until tender and slightly browned, about 5 minutes. Turn and grill other side.
• Place slice of prosciutto and slice of cheese inside each mushroom cap, folding to fit. Grill or broil 1 minute longer, until cheese is slightly melted. Sprinkle with parsley and serve immediately.
• Preheat grill or broiler. Remove stems from mushrooms. Brush mushrooms with olive oil.
• Grill for 5 minutes on both sides. Place a slice of prosciutto and cheese inside each mushroom cap folding the slices to fit. Grill or broil for 1 minute more or until cheese starts to melt. Sprinkle with parsley and serve.

CREAMY, MELTY MUSHROOM SANDWICHES

Steps:

• Heat the oil in a large skillet over medium heat. Add the mushrooms and garlic and cook until the mushrooms have given up all their liquid and are beginning to brown. Add the onions, shallots and fennel. Cook, stirring, until all the vegetables are softened, about 5 minutes more.
• Add the wine and cook, scraping the bottom of the pan to dislodge any browned bits. Let simmer until the liquid is reduced by half.
• Stir in the cream. Slowly stir in the cheese, stirring until melted. Cook until bubbling and smooth, about 5 minutes. If too thick, add a little more cream or some milk.
• While the sauce is cooking, toast the bread. Place 2 slices of toast on each of 2 plates and spoon the mushroom mixture over top. Garnish with the fresh herbs.

POLENTA BITES WITH WILD MUSHROOMS AND FONTINA

Steps:

• Preheat oven to 450°F. Brush both sides of polenta slices very lightly with oil and arrange on 2 rimmed baking sheets. Roast polenta until lightly golden brown and warmed through, about 25 minutes.
• Meanwhile, melt butter with remaining 2 Tbsp. oil in large, deep skillet over medium-high heat. Add mushrooms and cook, stirring often, until tender and browned, about 12 minutes. Add shallots, vinegar, salt, black pepper, and red pepper and cook, stirring, until tender, about 5 minutes. Stir in parsley.
• Divide mushroom mixture between baking sheets with polenta. Top with cheese. Continue to roast until cheese is melted, about 5 minutes.
• Arrange polenta bites on a platter and serve.
• Do Ahead
• Mushroom mixture can be made 1 day ahead. Transfer to an airtight container and chill.

MUSHROOM, SPINACH, AND FONTINA PANINI

Steps:

• In a saucepan, melt 1 1/2 tablespoons butter over med-high heat; add in mushrooms and shallots; saute until mushrooms are softened and release their juices, 3-5 minutes.
• Continue to cook, stirring often, until most of the liquid is absorbed, 2-3 minutes longer.
• Stir in the Cognac, chopped tarragon, and salt and pepper to taste.
• Cook/stir, for 1 minute; let cool slightly.
• Preheat the sandwich grill; melt the remaining 1 tablespoon butter in a small saucepan over med-high heat.
• Place bread slices on a work surface and brush 1 side of each with the melted butter.
• Turn and layer 1/4 of the cheese, half of the mushrooms, and half of the spinach on the unbuttered side of two of the bread slices.
• Divide the remaining cheese on top; place the remaining 2 bread slices on top, buttered sides up, and press to pack gently.
• Place the panini in the grill; close the top plate, and cook until the bread is golden and toasted, the spinach is wilted, and the cheese is melted, 3-5 minutes; serve immediately.

SLICED MUSHROOMS WITH MELTED FONTINA

Steps:

• Preheat broiler. Arrange mushrooms in a single layer in a baking dish. Drizzle with oil, and sprinkle with 1/2 teaspoon salt and some pepper. Broil for 2 minutes. Remove dish from oven, and add thyme and cheese. Broil for 1 minute. Serve warm.