If you haven’t heard of smorging yet welcome to the concept of grazing on delicious Castello cheeses with delectable accompaniments. Start with slices of rye, sourdough or crackers to use as a base for layers of spreads, charcuterie and cheeses - then add a showstopper like these mini mushroom bread pies for an extra special smorg. Top them off with Castello’s full flavoured and piquant Traditional Danish Blue: a perfect match for the honeyed tones of the mushrooms and crispy texture of the baked bread base used for the pies. A hoppy tawny ale is the perfect nutty accompaniment.
Crispy mini mushroom bread pies
For 12 mini pies
Sandwich bread slices are used as pie bases here. For a special treat, and when in season, swap baby button for fresh porcini or chanterelle mushrooms.
280g baby button mushrooms, finely sliced
10g dried porcini mushrooms
6 slices of white or wholemeal sandwich bread
50g unsalted butter, melted
1 shallot, finely chopped
1 tsp honey
1 tbsp creme fraiche
1 tbsp chopped flat-leaf parsley
Seasoning
A 12-cup muffin tin
A 7cm round cutter
Soak the dried porcini in 100ml of hot water for 15 minutes. Drain (reserving the liquor) and finely chop.
Preheat the oven to 200C/392F/gas mark 6. Flatten the bread slices with a rolling pin and cut two 7cm rounds out of each one. Grease the tin’s cups and press a bread round into each. Brush the bread with melted butter and bake blind for 10 to 15 minutes.
Fry the shallots for 2 minutes until transparent and soft. Add the sliced button mushrooms and honey, and fry over a high heat for 5 minutes until golden. Season and add the chopped porcini, liquor and creme fraiche. Cook for 2 minutes until reduced. Stir in the chopped parsley. Divide the mixture between the mini bread pies and serve lukewarm. Crumble some Castello Traditional Danish Blue on top.
Tip-topping Castello
For more information on the full range of Castello cheeses and a collection of mouthwatering smorging recipes and drink pairings, visit castellocheese.co.uk
