Name: White Cheese Ramekins with Mushroom Sauce (Ramequins au Fromage Blanc Sauce Champignons)
Yield: 6 Servings
Cuisine: French
Ingredients: 2 tablespoons butter; ⅓ cup finely chopped, very lightly toasted almonds; ½ pound fresh mushrooms, preferably wild, cleaned; 1 clove garlic, mashed; 1 tablespoon chopped parsley; 4 eggs; Pepper from the mill; 2 cups heavy cream; Salt; ½ teaspoon fennel seeds; 8 ounces well-drained fresh white cheese or fine-curd cottage cheese

Preparation info

6
Servings

Difficulty
Easy

Appears in

Savoie

By Madeleine Kamman

Published 1989

About

When one lives in a dairy-producing area and runs a cooking school, one often has all kinds of fresh cheese leftovers. I made these little ramekins with it. You will need six ramekins, three ounces in capacity. Use whichever mushrooms you like; I like brown chanterelles or oyster mushrooms.

Ingredients

8 ounces well-drained fresh white cheese or fine-curd cottage cheese
½ teaspoon fennel seeds

Method

Put the cheese, fennel seeds, and 1 cup of the heavy cream into the blender container. Add the eggs, salt, and pepper and process until smooth. With 1 tablespoon of the butter, grease 6 individual ramekins

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White Cheese Ramekins with Mushroom Sauce

Ramequins au Fromage Blanc Sauce Champignons

Ingredients

Method

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