When you make fromage blanc, the yield can be daunting. Suddenly you have a LOT of fromage blanc. Here’s a very easy, yummy way to use it …
This recipe seems to be all over the Web, but it appears to have originated at Leite’s Culinaria. If you don’t have any mushrooms, just make the spread and melt it on bread or toast or anything. You don’t even have to melt it and it’s fabulous. You can substitute any other fresh cheese for the fromage blanc, including ricotta.
Making Fromage Blanc
This is one of the easiest cheeses to make and one of the most versatile. It is one of Jim Wallace’s detailed recipes on our website (click here). The directions are on the packet, but just to review:
1. Heat 1 gallon of milk to 86F.
2. Add 1 packet of culture (C20) and stir to dissolve.
3. Cover and let set at 72F for 12 hours or until thickened.
4. Ladle curd into a butter muslin lined colander, hang and drain 4-8 hours or until you reach the desired consistency.
5. Refrigerate and enjoy!
Mushrooms Stuffed with Fromage Blanc and Leeks
Ingredients
1 large leek, white julienned
2 tablespoon(s) extra virgin olive oil
1/2 teaspoon(s) kosher salt
4 ounce(s) fromage blanc
2 tablespoon(s) Parmigiano-Reggiano
finely grated black pepper
18 cremini (baby bella) mushrooms cleaned, stemmed
white truffle oil
Preparation
1. Preheat the oven to 400°F. Brush a baking sheet with olive oil.
2. Heat the leeks and olive oil in a small sauté pan over medium heat. Add the 1/2 teaspoon salt. Cook, stirring often to prevent browning, for 8 to 10 minutes, until wilted and tender, but not browned. Transfer to a small bowl and let cool.
3. Add the fromage blanc and Parmigiano to the leeks and stir to mix well. Season with salt and pepper.
Scoop up about 1 heaping teaspoon of the mixture and spoon into the bottom of the mushrooms. Set on the prepared baking sheet.
4. Bake in the top third of the oven for 10 to 12 minutes, until the cheese mixture begins to brown and the mushrooms become tender to the bite. Transfer to a serving plate and drizzle with a few drops of truffle oil. Enjoy with a chardonnay with great structure and rich fruit flavors.
For printing:
Mushrooms Stuffed with Fromage Blanc and Leeks
Ingredients
1 large leek, white julienned
2 tablespoon(s) extra virgin olive oil
1/2 teaspoon(s) kosher salt
4 ounce(s) fromage blanc
2 tablespoon(s) Parmigiano-Reggiano
finely grated black pepper
18 cremini (baby bella) mushrooms cleaned, stemmed
white truffle oil
Preparation
1. Preheat the oven to 400°F. Brush a baking sheet with olive oil.
2.
Heat the leeks and olive oil in a small sauté pan over medium heat. Add
the 1/2 teaspoon salt. Cook, stirring often to prevent browning, for 8
to 10 minutes, until wilted and tender, but not browned. Transfer to a
small bowl and let cool.
3. Add the fromage blanc and
Parmigiano to the leeks and stir to mix well. Season with salt and
pepper. Scoop up about 1 heaping teaspoon of the mixture and spoon into
the bottom of the mushrooms. Set on the prepared baking sheet.
4.
Bake in the top third of the oven for 10 to 12 minutes, until the
cheese mixture begins to brown and the mushrooms become tender to the
bite. Transfer to a serving plate and drizzle with a few drops of
truffle oil. Enjoy with a chardonnay with great structure and rich fruit
flavors.
