If you’re still looking to add an Irish “touch” to your American Thanksgiving meal, look no further than this delicious starter featuring Cashel Blue, Ireland’s first (and most delicious) blue cheese. This recipe comes from award-winning chef Kevin Dundon, proprietor of Dunbrody House in County Wexford, and is part of a collection of Cashel Blue recipes from Kerrygold, who now imports the cheese.
You’ll find other recipes featuring this cheese in my cookbook Favorite Flavors of Ireland; signed copies available at www.irishcook.com
WILD MUSHROOM-BLUE CHEESE TOASTIES
- 2 tablespoons olive oil, plus more for drizzling on baguette
- 2 tablespoons chopped shallots
- 12 ounces mixed wild mushrooms, such as chanterelle, oyster and shiitake, cleaned and sliced
- Ground pepper
- 1/2 cup white wine
- 1/2 cup heavy cream
- 2 tablespoons chopped mixed herbs, such as parsley, basil and chives
- 1 baguette, cut into twelve 1/2-inch-thick slices
- 2 tablespoons butter
- 4 ounces crumbled Cashel Blue
- Watercress, for garnish
1. In large skillet over medium heat, heat olive oil. Add shallots and cook for 2 to 3 minutes, or until soft but not browned. Stir in mushrooms and season with salt and pepper; cook for 3 to 4 minutes, or until tender.
2. Add wine and simmer for 3 to 4 minutes, or until evaporated; stir in cream and herbs and simmer for 3 to 4 minutes, or until the mixture thickens. Remove from heat and whisk in butter and cheese.
3. Melt butter in a heavy griddle pan. Grill baguette slices until marked on both sides; remove from heat and drizzle with olive oil.
4. To serve, arrange two bread halves on six salad plates and spoon mushrooms on top; garnish with watercress.