Melted Cheese with Mushroom Sauté
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Soft washed-rind cheese baked to ooze, paired with sautéed mixed mushrooms in butter, brightened by a tangy maple-vinegar mustard glaze. Garnished with fresh herbs and served with crispy toasted bread. A quick, rustic appetizer showcasing rich textures and sharp contrasts.
Prep:
15 min
Cook:
20 min
Total:
35 min
Servings:
2 servings
#French-inspired
#vegetarian
#appetizer
#mushrooms
#baked cheese
#easy cooking
Baked soft cheese, bubbling and molten inside. A texture war I always win with, if I mind the heat and timing. Mushrooms caramelized in butter provide the meaty counterpoint; smoky umami meets creamy folds. Vinegar, honey, mustard mix? Punches the richness with sweet sharpness. Chopped herbs for freshness. Toasty bread to grab every last melted drip. I skip battalions of prep here—simple ingredients, little fuss. Takes under 40 minutes, plenty for an impromptu share. Tried with Taleggio originally, switched to Epoisses once. Both good, though Epoisses more pungent. The foil trick saves melting disasters. Mushrooms get that crust, not soggy. A perfect snacking contrast. No nuts, egg-free, vegetarian—easy on most diets but heavy on taste. If you like gooey cheese, this is your jam, hands down. Just watch for over-baking, or it’ll turn crumbly and dry. But the right wobble? Pure magic. The secret’s patience and attention, not speed. I don’t bother with pouring right out of the oven—it needs a moment to cool or you burn tongues. Still molten, not molten lava.
Ingredients
- 200 g (7 oz) washed-rind soft cheese like Taleggio or Epoisses (note on substitutions)
- 20 ml (4 tsp) white balsamic vinegar
- 7 ml (1 1/2 tsp) honey
- 7 ml (1 1/2 tsp) whole-grain mustard
- 180 g (6 1/3 oz) mixed mushrooms (shiitake, cremini, oyster), sliced about 6 mm thick
- 1 small shallot, minced
- 25 ml (1 2/3 tbsp) clarified butter or olive oil
- 15 ml (1 tbsp) fresh tarragon or chives, finely chopped
- Slices of crusty baguette, toasted
About the ingredients
Cheese choice is critical. I prefer washed-rind varieties—they melt smoothly without drying out like aged cheddars. Taleggio, Epoisses, or even Munster works. For milder, Brie can substitute, though texture differs slightly. White balsamic vinegar here adds delicate acidity without overpowering, but you can swap with apple cider vinegar or a good sherry vinegar. Don’t use plain white vinegar—it’s too sharp. Honey replaces maple syrup in this tweak to keep sweet balance. Whole-grain mustard is a must, no Dijon here; texture adds interest and the rustic bite pairs well with mushrooms. Mushroom variety matters: shiitake for deep savor, cremini for meatiness, oyster for a touch of silkiness—mix as you like or solely cremini for uniform texture. Butter is classic but clarified butter or olive oil withstand higher heat better, less chance of burning. Fresh herbs—tarragon or chives—I change this often depending on availability; tarragon brings a slight aniseed note which lifts richness. Bread, crusty and toasted, is non-negotiable. If gluten intolerant, go with seeded gluten-free baguette or crispy polenta slices instead. Store-bought bread toasted right before serving yields best contrast.
Method
- Set oven rack mid-level. Preheat oven to 175°C (350°F). No rushing here, cheese needs gentle heat to soften not burn.
- Tear off a foil square bigger than the cheese. Place cheese in center and fold edges up like a little protective collar. This keeps cheese from flattening as it melts. Put this pack on a baking tray.
- Bake 18-20 minutes till cheese wobbles when nudged but hasn't fully collapsed. You want that creamy molten texture but no sizzle or brown crust yet.
- Meanwhile, whisk vinegar, honey, and mustard in a small bowl until smooth and glossy. Balances acidity and sweetness just right; no syrupy glaze.
- Heat butter or oil in skillet over medium-high heat till shimmering but not smoking. Toss in mushrooms and shallot, sprinkle some salt and pepper. Let them sizzle quietly until edges caramelize and moisture evaporates, roughly 7-9 minutes.
- Don’t stir constantly—let mushrooms sit a moment to develop browning. When no more hiss, lower heat to medium, pour vinaigrette in to deglaze pan. Stir quickly to coat mushrooms, then remove from heat.
- Add chopped herbs, taste for salt and vinegar punch, adjust if needed. The sharpness wakes up the earthiness of mushrooms.
- Carefully unwrap foil from cheese, transfer cheese onto a serving plate. Slice off top crust gently with a small knife, revealing molten interior like lava. Smells rich and funky.
- Spoon mushroom mixture over cheese while still hot. Serve immediately with toasted baguette slices for dipping and scooping. Crunchy, creamy, tangy.
- If cheese resists melting fully, pop back in oven 3-4 minutes more. Mushrooms can be prepped ahead, rewarm in pan gently if needed.
Cooking tips
Starting mid-heat baking ensures even melting without excess drying. Wrapping cheese in foil edges protects shape as it softens. Watch the wobble—once cheese slouches but holds structure, you’re golden. Mushrooms like slow caramelization, resist turning them frequently; silence in pan means they’re searing properly and releasing deep flavors. Deglazing with vinaigrette adds brightness and cleans pan fond, essential for flavor layering. Quick stir, remove from heat prevents overcooking. Add herbs after heat source is off to preserve fresh fragrance. Removing cheese from foil requires care to keep molten interior intact. Scoring top crust reveals texture and aroma upfront. Timing mushrooms and cheese to finish simultaneously is tricky but manageable with multitasking: start mushrooms just before cheese goes in oven. Serving immediately is key—cheese firms up fast as it cools but shouldn’t harden. If cheese cools too much, gentle reheat for a couple minutes brings back softness but avoid baking too long or cheese breaks down. Toast bread last minute to keep crunchy texture. Few mistakes: overbake cheese turns grainy; undercook leaves firm center. Mushrooms must be relatively dry before cooking or they steam rather than brown—wipe if freshly washed. Use clarified butter or mix butter with oil to avoid burnt butter aromas. Finally, don’t drown mushrooms in vinegar—that ruins balance. Taste often. Season boldly but elegantly.
Chef's notes
- 💡 Start cheese baking mid-oven rack. Bottom heat burns faster if too low. Aluminum foil wrap edges keep cheese shape while molten. Watch for wobble, not full collapse yet. Takes about 18-20 minutes but ovens vary.
- 💡 Mushrooms need dry surface for browning. If washed, pat dry or they steam. High heat till edges caramelize, smell deepens, that’s key. Stir infrequently — silence means searing, not boiling off moisture. Salt near end to avoid extracting water too soon.
- 💡 Vinaigrette with mustard, honey, balsamic vinegar is bright punch. Whisk till glossy but no syrup thickness. Use white balsamic for delicate acidity. Apple cider works too, skip plain white vinegar, too sharp and harsh here.
- 💡 Herbs added off heat preserve fresh aromas. Tarragon brings anise notes, chives more grassy. Switch as available. Add just before plating. Toast baguette right before serving keeps crust crunchy, no sogginess allowed.
- 💡 If cheese feels too firm after baking, pop back oven 3-4 minutes max. Don’t overbake or texture turns grainy, crumbly. Timing with mushrooms tricky — start mushrooms just before cheese goes in. Mushrooms reheat gently in skillet if made ahead, no high heat.
Common questions
What kind of cheese works best?
Go for washed-rind types Taleggio, Epoisses. Melt smooth, get creamy, more pungent than Brie which is milder. Aged cheddar dries out. Munster possible too but softer melt. Brie if mild needed, texture less gooey.
How to get mushrooms browned not soggy?
Must be dry. No water left or they steam. Heat skillet medium-high. Don’t crowd pan. Let mushrooms sit. No stirring first few minutes. Wait for edges to caramelize and sizzle quiet.
Cheese not melting smooth?
Heat too high or too low. Too high burns outside, too low no melt inside. Wrap foil edges keeps shape. Watch wobble carefully. Can reheat gently if underdone. Don’t rush or cheese breaks down crumbly if baked too long.
Can leftovers be stored?
Wrap cheese snug in foil fridge few days max. Mushrooms separate container. Reheat cheese low oven few minutes gently. Mushrooms warm pan low. Toast fresh bread always before serving again, soggy bread kills texture.
