An easy autumn motorhome mushroom recipe

Ingredients

– 250g mushrooms sliced*
– 100ml Half-fat crème fraiche (or soured cream)
– 2 tbspn Cream cheese
– 100g Epoisses or Soumaintrain cheese** (chilled if possible)
– Knob of butter for sautéing the mushrooms
– Salt and pepper to season
– Chopped parsley or chives to garnish

Method

1. Start by slicing the rind off the chilled cheese (removing the rind is very tricky if the cheese is at room temperature and already runny!).

2. Discard rind and set cheese aside.

3. Melt butter in a medium saucepan and sauté the mushrooms until cooked and just starting to brown around the edges.

4. Add cheese and melt over a low heat, then stir in crème fraiche and cream cheese and let it get just hot enough to bubble gently.

5. Add salt and pepper to taste, tip into a serving dish and sprinkle with chopped parsley or chives.

Serves 2 as a generous starter or make it a main course by serving with crusty French bread, new potatoes and a salad.

*Use any kind of mushroom you would usually sauté, I usually use chestnut mushrooms and they are great but pretty much any mushroom you can buy at a French produce market will work.

**Epoisses and Soumaintrain are two of our local soft cheeses but if you can’t find them, any strongly flavoured French cheese will do as long as it has sufficient fat content to melt nicely. I often use Camembert or Brie too.

Wine notes: This dish works well with a dry white or a light, soft red. Any of the wines mentioned in my recent blog would be great with this or if you are not in France when you make it, try it with any unoaked Sauvignon Blanc, Chardonnay (white) or Pinot Noir (red or rosé).