Roasted mushrooms with rosemary, avocado & Creamy White
4 servings
A simple yet elegant starter - our recipe for Roasted Mushrooms with Rosemary, Avocado & soft white cheese will start you off with complex flavours and subtle textures. Chewy mushrooms with notes of earth and umami, smooth avocado and creamy cheese makes this a hearty dish. Can also be served at a tapas table or cheese board.
ingredients
- 150 g Castello® Creamy white cut into small triangles
- a little olive oil
- 4 rinsed portobello mushrooms
- 200 g rinsed chanterelles
- 10 g butter
- leaves from 1 sprig of rosemary
- salt
- ground black pepper
- thin 4 slices of bread
- olive oil
- 1 avocado, cut into slices
Garnish:
- dried chillies
preparation
Preparation
1. Heat the oil in a pan.
2. Fry the mushrooms over a high temperature while stirring for about 5 min, until golden.
3. Add butter, rosemary and sprinkle with salt and pepper.
5. Toast the bread slices in olive oil until crisp and golden.
6. Arrange the Creamy White on a dish with some mushrooms, avocado slices and bread.
7. Sprinkle with dried chili.
Tips & Tricks
Serve in between meals or as a light lunch.
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products used
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Castello® Creamy White Cheese 150g
Castello® Creamy White Cheese 150g Creamy White
