300 grams wild mushrooms
3 tablespoons unsalted butter
2 teaspoons fresh parsley, chopped
1/2 bag nacho chips
300 grams aged cheddar, grated
Small log chèvre, crumbled
50 grams blue cheese, crumbled
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.