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Nachos smothered in sauteed mushrooms and a variety of cheeses. (Tad Seaborn for The Globe and Mail)
Nachos smothered in sauteed mushrooms and a variety of cheeses. (Tad Seaborn for The Globe and Mail)

Shake up your nachos with these toppings Add to ...

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Ingredients

300 grams wild mushrooms

3 tablespoons unsalted butter

2 teaspoons fresh parsley, chopped

Salt

1/2 bag nacho chips

300 grams aged cheddar, grated

Small log chèvre, crumbled

50 grams blue cheese, crumbled

Method

Slice wild mushrooms into fine strips. Add butter to a large pan (don’t crowd your fungi or they will not brown) and melt over medium-high heat. Add the mushrooms and sauté for about 20 minutes or until nicely browned and reduced. Don’t overmix: You want the mushrooms to keep contact with the pan so they sear. Stir in fresh chopped parsley, then add 2-3 pinches of salt. Cover and set aside when done.

Preheat oven to 400°F. Place nacho chips on a cookie sheet. Cover with cheddar and chèvre. Melt in the oven, will take about 3 to 5 minutes. Top with the warm mushroom mixture and blue cheese.

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