Forest crust at Vacherin Fribourgeois
Difficulty level: easy
Servings 4 people
Ingredients
For the crust
- 4 thick slices country bread
- 300 g by Vacherin Fribourgeois PDO
- 10 cl of wine dry white
- 1 pod garlic
- 20 g butter
For the pan-fried mushrooms
- 500 g mushrooms of Paris or a mixture of forest mushrooms
- 2 shallots finely chopped
- 20 g butter
- 1 c. tbsp olive oil
- 1 c. tbsp parsley ax
- Salt
- Pepper
Instructions
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Preheat the oven to 220°C.
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Clean the mushrooms then cut them into strips.
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Heat the butter and oil in a large skillet. Sauté the shallots until they become translucent.
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Add the mushrooms and cook them over high heat for 8 to 10 minutes, stirring regularly, until their water has completely evaporated. Salt, pepper and add the parsley. Keep warm.
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Lightly rub the bread slices with the garlic clove then butter them. Arrange them in a baking dish and sprinkle them with white wine. Generously distribute the Vacherin Fribourgeois AOP over the slices of bread.
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Bake for 10 to 15 minutes, until the cheese is melted and slightly browned. Remove from the oven, garnish each crust with pan-fried mushrooms.
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Serve immediately with a green salad and, according to your taste, a few pickled pickles or small onions.
Trick
For an even smoother version, add 10 cl of whole cream to the mushrooms at the end of cooking and let reduce for a few minutes before filling the crusts.
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