Banjo
10-05-2010, 01:06 PM
Rogue Creamery Chocolate Stout Cheddar plays perfectly with its namesake, Rogue Ales Chocolate Stout in this satisfying fall dish. Chocolate Stout Cheddar Cheese Toast with Mushrooms and Bacon
https://www.roguecreamery.com/recipes.asp?specific=51
Chocolate Stout Cheddar Cheese Toast with Mushrooms and Bacon - 10/1/2010
by staff
Everyone loves melted cheese over crispy toast. Take comfort food to the dinner table with the addition of sautéed mushrooms and crisp bacon. Our Chocolate Stout Cheddar plays perfectly with its namesake, Rogue Ales Chocolate Stout in this satisfying fall dish.
Serves 4
1 tbsp. butter
1 tbsp. flour
½ c. Rogue Ales Chocolate Stout
1 tbsp. Worcestershire sauce
8 oz. Rogue Creamery Chocolate Stout Cheddar, shredded
Dash cayenne
1 tbsp. olive oil
½ c. onion, chopped
1 clove garlic, minced
8 oz. mushrooms (cremini, chanterelle, button), sliced
1/3 c. parsley, coarsely chopped
salt & pepper to taste
3 slices bacon, crumbled
8 thick slices crusty bread
In a medium sauce pan, heat butter over medium high heat. Whisk in flour and stir over heat for 2-3 minutes until slightly brown and fragrant. Add Chocolate Stout, Worcestershire sauce and stir until thick, about 1 minute. Add cheese by the handful and whisk to combine until all cheese is melted and smooth. Remove from heat and allow to cool.
In a large skillet over medium high heat, add olive oil. When hot, add onion and sauté 2-3 minutes until slightly soft. Add garlic and mushrooms and sauté 3 minutes until onions are cooked and mushrooms release their juices. Remove from heat and add parsley and salt and pepper to taste.
Under a pre-heated broiler, toast bread slices on one side. Remove from oven and spread the untoasted side of each slice with an equal amount of cheese sauce. Place cheese toast on a baking sheet and return to broiler for 1-2 minutes. Watch carefully and remove from oven when cheese is bubbly and melted.
Plate 2 slices of cheese bread and top with ¼ of the mushroom mix and bacon. Serve immediately.
https://www.roguecreamery.com/recipes.asp?specific=51
Chocolate Stout Cheddar Cheese Toast with Mushrooms and Bacon - 10/1/2010
by staff
Everyone loves melted cheese over crispy toast. Take comfort food to the dinner table with the addition of sautéed mushrooms and crisp bacon. Our Chocolate Stout Cheddar plays perfectly with its namesake, Rogue Ales Chocolate Stout in this satisfying fall dish.
Serves 4
1 tbsp. butter
1 tbsp. flour
½ c. Rogue Ales Chocolate Stout
1 tbsp. Worcestershire sauce
8 oz. Rogue Creamery Chocolate Stout Cheddar, shredded
Dash cayenne
1 tbsp. olive oil
½ c. onion, chopped
1 clove garlic, minced
8 oz. mushrooms (cremini, chanterelle, button), sliced
1/3 c. parsley, coarsely chopped
salt & pepper to taste
3 slices bacon, crumbled
8 thick slices crusty bread
In a medium sauce pan, heat butter over medium high heat. Whisk in flour and stir over heat for 2-3 minutes until slightly brown and fragrant. Add Chocolate Stout, Worcestershire sauce and stir until thick, about 1 minute. Add cheese by the handful and whisk to combine until all cheese is melted and smooth. Remove from heat and allow to cool.
In a large skillet over medium high heat, add olive oil. When hot, add onion and sauté 2-3 minutes until slightly soft. Add garlic and mushrooms and sauté 3 minutes until onions are cooked and mushrooms release their juices. Remove from heat and add parsley and salt and pepper to taste.
Under a pre-heated broiler, toast bread slices on one side. Remove from oven and spread the untoasted side of each slice with an equal amount of cheese sauce. Place cheese toast on a baking sheet and return to broiler for 1-2 minutes. Watch carefully and remove from oven when cheese is bubbly and melted.
Plate 2 slices of cheese bread and top with ¼ of the mushroom mix and bacon. Serve immediately.