Mushroom Cheese Sauce (Fondue de Champignons au Chaource)Course: SidesCuisine: France – ChampagneDifficulty: Easy
This is a traditional sauce, spread, and filling found in the Champagne Region of France. Chaource is a cow’s milk cheese from the region and is similar in texture to Camembert, though it is more similar in flavor to Brie. You can serve the sauce in various settings, including pastries, pies, or toast.
200g White mushrooms
1 Chaource (Soft French Cheese similar to Brie or Camembert)
5 Cloves of garlic
Salt and Pepper
- Clean and chop the mushrooms into small pieces
- In a pan over medium-high heat, cook the mushrooms in the olive oil until colored, then reduce the temperature to medium-low
- Cut the Chaource into strips and cubes to ensure even melting. Chaource is a cow’s milk cheese from the region of Champagne and is similar in texture to Camembert.
- Once the mushrooms are done, add the cheese and season with salt and pepper. Stir until the cheese is melted through. For a more liquid sauce, add the desired amount of cream.