Hot cheese and mushroom appetizer with thyme
4 servings
30 minutes
Hot cheese and mushroom appetizer with thyme is a true embodiment of comfort and sophistication in European cuisine. Its roots trace back to gastronomic traditions where mushrooms blend with the rich flavor of cheese and the aroma of fresh thyme. Caramelized onions add depth to the dish, while white wine brings a light spiciness. Mushroom puree and ricotta create a delicate and creamy texture, while the baked crust of mozzarella and parmesan adds an appetizing golden hue. This dish is perfect for a cozy evening with loved ones or as an impressive appetizer for a festive table. Serve it with crispy baguette or rye bread to enjoy the full palette of flavors.
1
Heat butter and vegetable oil in a pan, add sliced onions and sauté for about 20 minutes until they start to caramelize.
- Butter: 1 tablespoon
- Vegetable oil: 1 tablespoon
- Onion: 1 head
2
Add thinly sliced mushrooms and cook for about 20 more minutes until they start to caramelize.
- Fresh mushrooms: 500 g
3
Add finely chopped garlic and thyme and cook for another minute. Season with salt and pepper.
- Garlic: 1 clove
- Chopped fresh thyme: 1 teaspoon
- Salt: to taste
- Freshly ground black pepper: to taste
4
Pour in the wine and let it evaporate.
- Dry white wine: 0.3 glass
5
Transfer half of the mushroom mixture to a blender and puree until smooth.
6
Preheat the oven to 180 degrees.
7
Mix the remaining mushrooms in a fireproof dish with ricotta, sour cream, mayonnaise, grated mozzarella, parmesan, and mushroom puree. Mix well and bake for 20-40 minutes until golden brown.
- Sour cream: 5 tablespoon
- Ricotta cheese: 120 g
- Mayonnaise: 45 g
- Mozzarella cheese: 60 g
- Grated Parmesan cheese: 30 g