Camembert Cheese & Mushroom Ajillo
Ingredients
- Brown Mushrooms
- 8
- Garlic
- 2 cloves
- Olive Oil
- 1 cup
- Salt
- 1 teaspoon
- YOTSUBA Hokkaido Tokachi 100
Camembert Cheese - 1
- Finely Chopped Parsley
- As needed
Dairy products to use | cheese |
---|---|
Prep. time | Approx. 10 min. |
Portion | 4 servings |
Calories | 541 calories per serving |
Instructions
- Remove the hard tips of the mushrooms and cut them in half. Finely chop the garlic. Cut the Camembert cheese into 8 pieces.
- Heat the olive oil, garlic and salt in a small saucepan over low heat. When an aroma is formed, add the mushrooms and cook for 2 to 3 minutes, then add the cheese and turn off the heat.
- Add the parsley and serve with baguettes or another accompanying dish.
<Add a twist to your dish!>
Boil pasta and add it to the ajillo. Then add salt and pepper to taste to make a pepperoncino-like dish.