I wanted to make something hearty that would really display the flavours of this particular cheese nicely and I thought topping off the gratin with it was beyond perfect. The cheese itself has a nice nutty, buttery and slightly sweet taste to it which is perfect for Autumn dishes. There are many ways you can enjoy this cheese – you can serve it with some jam, use it as a raclette or just even enjoy it on its own.
I’m proud of being a Canadian and I wholeheartedly believe that amongst all the other wonderful things we create, that our Canadian cheese can stand on a global stage and dominate!
If you’re stumped of what to serve with the mushroom gratin, I’d recommend some sort of protein and a bit of vegetables like I did here. But pretty much anything can go with this side dish! Bon appétit!
Wild Mushroom Gratin Recipe
1 cup Le Gré des Champs cheese, shredded
2 lbs local wild mushrooms, sliced
¼ cup butter
2 tablespoons olive oil
1-2 shallots, diced
3-4 garlic cloves, diced or minced
¼ cup white wine (or chicken broth)
1 cup heavy cream
¼ bunch parsley, finely chopped
1 tablespoon basil (fresh or dried)
1 tablespoon thyme (fresh or dried)
salt , to taste
pepper, to taste
- Preheat oven to 425 degrees Fahrenheit/220 degrees Celsius.
- In a large pan, heat olive oil and add half the butter.
- When the butter is melted, add garlic and shallots.
- Add mushrooms and cover for a minute.
- Uncover and let a bit of the water boil off.
- Add white wine and cream and mix well. Let the liquid reduce to at least 50%.
- Add seasoning (parsley, basil, thyme, salt and pepper) and mix.
- In a oven-proof casserole, pour the mushrooms in.
- Top with cheese – be generous!
- Baked in oven for 15-20 minutes, or until cheese has melted.
- Serve right away!
For more information on Au Gré des Champs and their cheese, visit their website here: http://augredeschamps.com/
Learn more about Canadian Cheese, get recipes and locations at their website here: http://canadiancheese.ca