Wild garlic mushrooms with Emmentaler AOP

35 minutes

simple

Ingredients

Hinweis

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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

Preparation

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»

«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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Main course

Wild garlic mushrooms with Emmentaler AOP

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