Skip to main content

Nachos smothered in sauteed mushrooms and a variety of cheeses.

Tad Seaborn/The Globe and Mail

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.

Report an error Editorial code of conduct
As of December 20, 2017, we have temporarily removed commenting from our articles. We hope to have this resolved by the end of January 2018. Thank you for your patience. If you are looking to give feedback on our new site, please send it along to feedback@globeandmail.com. If you want to write a letter to the editor, please forward to letters@globeandmail.com.