Wild garlic mushrooms with Emmentaler AOP

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Ingredients for


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  • champignons, large
  • garlic cloves
  • olive oil
  • wild garlic
  • Emmentaler AOP
  • white wine
  • breadcrumbs
  • as desired: salt, pepper
Star of the dish
Gotthelf Slow Food

Remove the mushroom stalks. Place mushrooms in a steamer with the open side facing down and steam for 3 minutes. Place in an ovenproof dish, lightly salt.

Finely chop the garlic and mushroom stalks and sweat for a short time in hot oil. Finely cut the wild garlic. Grate the Emmentaler AOP and mix with white wine, breadcrumbs, wild garlic and the mushroom stalks. Season with salt and pepper.

Fill the mushroom cups with the cheese mix, forming peaks. Brown under a hot grill for about 7 minutes.

Serve with risotto or salad.

«Enjoy your meal»
Bildschirmfoto 2022-03-23 um 11.47.57
«Finely sliced Emmentaler AOP Cave-aged is best eaten in a “Caveman” cheeseburger: with a light spelt bun and a slice of tomato, some fried onions and a spoonful of crème fraîche.»
Monika Bösch, Cheese Sommelière, GenussImpuls GmbH


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