A delicious way to end an autumnal meal with this crispy cheese recipe. Almost a sweet! This recipe can be found in my book “à table, whisky from glass to plate”. photo credit: John Paul
- 400g button mushrooms
- 1 pinch ground coriander
- 60g butter
- 6 filo pastry sheets
- 6 slices of mature Comté
- salt, ground black pepper
- a large pinch of fleur de sel
- 1 tbsp whisky
Wash and chop the mushrooms. Melt 40g butter in a pan, gently sauté the mushrooms with the coriander over medium heat. Season with salt and pepper. Drain the mushrooms reserving the cooking juices. Reduce the cooking juices to the equivalent of one tablespoon of liquid
in the hot pan. Pour over the mushrooms.
Melt the remaining butter and use to brush the filo pastry sheets. Lay the filo sheet with the long edge towards you. Place a Comté slice on the first third, from the left. Add a tablespoon of cooked mushrooms. Fold the filo pastry working from left to right, to make a parcel. Brush the surface with the melted butter. Sprinkle with fleur de sel.
Bake 5 to 8 minutes in a hot oven (220°C – Gas mark 7). Immediately spray whisky over each parcel and serve on a bed of salad.
The tasty bonus: add a teaspoon of truffle oil when cooking the mushrooms.
A sherried whisky with an earthy touch, or a bourbon with a good proportion of rye will offer the best combination. A spicy whisky can also complement this fruity mature cheese. Aberlour 18 Year Old, Basil Hayden’s Small Batch, The Spice Tree (Compass Box), Glenmorangie Companta or Glengoyne 18 Year Old.