The Favourite With Migneron de Charlevoix
Ingredients
- 4 slices Le Migneron de Charlevoix cheese
- 60 ml (1/4 cup) pearl onions, halved
- 60 ml (1/4 cup) shiitake mushrooms
- 30 ml (2 tbsp.) butter
- 30 ml (2 tbsp.) aioli, home-made
- 4 roast beef slices
- Bread chosen: Baguette
Preparation
Preheat oven to 180°C (350°F).
In a frying pan, sauté the onions and shiitake mushrooms in butter. Slice open the baguette and spread with the aioli. Fill with roast beef, sautéed onions and shiitake mushrooms, and top with cheese. Bake for about 5 minutes until cheese is melted.
Aioli
Ingredients
- 1 garlic clove
- Sea salt
- 2 egg yolks
- 5 ml (1 tsp.) Dijon mustard
- 60 ml (1/4 cup) olive oil
- Freshly ground pepper
Preparation
Using a mortar, crush the garlic with a pinch of sea salt until it forms a purée. Add the egg yolks and Dijon mustard. Add the olive oil slowly while continuously whisking to obtain a smooth mixture, similar to the consistency of mayonnaise. Season with pepper. Set aside.
Suggestion
Try this recipe with: Curé-Hébert or Griffon.
Rating
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