Oyster Mushrooms with Fontina

Preparation info

  • Difficulty


  • Serves


Appears in


  • 300 g (10 oz) oyster mushrooms
  • 400 g (14 oz) fontina cheese
  • knob of butter
  • ½ clove garlic, crushed
  • fresh parsley
  • olive oil
  • a little milk or cream
  • pepper and salt


Wash and slice the mushrooms. Chop the parsley. Melt the butter in a heavy pan, add the mushrooms, parsley, garlic and seasoning and sauté for 1–2 minutes, then remove from heat. Cover the bottom of greased ramekin dishes with olive oil. Place a first layer of the mushroom mixture in the dishes, cover with slices of fontina or some other soft, melting cheese, then continue alternating mushrooms with fontina. Put into a preheated oven 130˚C (250˚F, Mark ½) and heat for approximately 40 minutes to allow the cheese to melt or until you have a bread-coloured crust on top. After 20 minutes cooking add some milk or cream to the dishes. This fondue of mushrooms with fontina, served very hot, makes an excellent first course.