Gorgonzola Torta and Mushrooms

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Chef Mark McEwan combines the tangy flavours of mascarpone, gorgonzola and mushrooms for a perfect start to a great meal.

Gorgonzola Torta and Mushrooms by Chef Mark McEwan

Ingredients

3/4 cup mascarpone cheese, room temperature
2 oz gorgonzola cheese, room temperature
1 tbsp olive oil
2 cups beech mushrooms or other top quality mushrooms, trimmed
generous pinch rosemary, minced
squeeze lemon juice
to taste salt and pepper

Preparation

  1. Make the torta by folding the gorgonzola into the mascarpone until smooth; set aside.
  2. Saute the mushrooms in the olive oil until wilted.  Add the rosemary, deglaze with lemon juice, and season.
  3. Spread the gorgonzola on the crostini.
  4. Slice or quarter any mushrooms that seem excessively large, then heap them over the torta.

 

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