Filled Mushrooms.

Hello gourmet lovers!

Today I am posting a recipe that would be perfect to serve as an appetizer for your gathering. Mushrooms filled with a creamy filling prepared with honey. 

Set your chopping board and prepare these ingredients listed below! 

Ingredients

5 Large Mushrooms to be filled, with removed stems. Keep the stems. 

Mushroom stems - finely chopped.

One small onion - finely chopped.

Finely chopped bacon.

Three tablespoons of cream cheese (like Philadelphia) 

One tablespoon of gorgonzola cheese or as much as you like. 

Two tablespoons of honey.

Knob of unsalted butter.

Freshly ground pepper to taste.

Method

1. Prepare the Mushrooms without the stems on your working surface and preheat oven at 200 degrees Celsius. 

2. Sauté the onion and bacon in butter on a pan. When they are ready, add the two tablespoons of honey and let cook on low heat for about 2 minutes.  

3. Add the mushrooms stems and cook for two minutes on medium heat. 

4. Add  the cheeses - cream cheese and gorgonzola and stir occasionally on low heat. The mixture should be creamy. 

5. Add freshly ground pepper to taste at the end. 

6. When fully incorporated, start filling the mushrooms with the mixture. 

7. Bake the filled mushrooms in the oven for about 15 minutes at 200 degrees Celsius. 

Enjoy! 

Love,

Ciklemfusa.

xx

Homemade Catalan Cheese - Mató!

Hola!

For the cheese lovers today, I am posting this recipe for homemade Catalan Cheese aka Mató. 

This is a sweet, unsalted Spanish cheese coming from Catalonia, Barcelona. This cheese is eaten as a desert with honey known as Mel y Mató. 

So if you want to make your own Catalan cheese, this is method.

Equipment needed

Digital kitchen thermometer

Cheese cloth

Stove and pot

Strainer

Whisk

Measuring spoons

A large bowl for water bath

A medium bowl for straining

Ingredients

1 Liter of whole milk

2 tablespoons of white vinegar (30mL)

Honey

Method

1. First, prepare the cheese cloth into the strainer for later.

2. Put the one liter of milk in the pot on medium heat. 

3. Heat the milk while stirring. When the milk reaches 92˚C, turn off the heat and quickly add the 30mL of white vinegar.

4. Now, the best part. After you added the white vinegar DO NOT stir milk. If you continue to mix the milk, you will prevent the coegulation from happening and you will end up with no cheese. You will now see the cheese curds forming and floating. 

5. Place the pot in a large bowl filled with cool water to help it cool down. 

6. When the temperature reaches 36˚C, pour the contents of the pot into the strainer with the cheese cloth. The cheese curds will remain in the strainer. 

7. Allow some time so that the cheese is strained well with an occasional gentle stir to help the whey drain. 

8. Fold the edges of the cheesecloth and put everything (strainer + bowl) in the fridge to chill for 20 minutes or more. 

9. Serve with drizzled honey and crackers.

Enjoy!

Ciklemfusa

xx