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What could be a better gourmet side dish than wild mushrooms and cheese grilled on a plank?
1 round of brie or camembert (preparation instructions above)
1 c. dehydrated wild mushrooms
3 TBS. of butter
1 c. red wine
2 clove minced garlic
olive oil and balsamic vinegar
1. Soak mushrooms in red wine until rehydrated- an hour or more.
2. Heat pan to medium high heat, add butter, rehydrated mushrooms, and whatever wine the mushrooms did not absorb. Sauté for 7-8 minutes, then add minced garlic.
3. Remove from heat and place mushroom garlic minute in a food processor for a quick rough chop or just do this with a knife and cutting board.
4. Drizzle olive oil and vinegar, and salt and pepper to taste. Top cheese with mushroom tapenade and presto! Serve with bread, crostinis, or crackers and enjoy!