Cheese and Mushroom Bake

Yield: 10-12 servings.

1 oz. dried porcini mushrooms

1 cup dry red wine

3 Tbsp. butter

8 oz. crimini mushrooms, sliced

8 oz. shiitake mushrooms, sliced

to taste, salt and pepper

1 large shallot, minced

1 tsp. fresh thyme, chopped

1 wheel (2-3 lb.) Crave Brothers Farmstead Classics — Les Frères

1 baguette, cut into 1¼"-thick slices

Preheat oven to 400°F. In a small saucepan, add porcini mushrooms and wine. Bring to a simmer over low heat; remove from heat. Let soak until soft, about 20 minutes. Using slotted spoon, transfer porcini mushrooms to work surface and coarsely chop. Reserve wine. In a heavy large skillet over medium-high heat, add butter; melt. Add crimini and shiitake mushrooms. Sprinkle with salt and pepper, cook until brown, stirring occasionally, about 8-10 minutes. Add shallot, stir until soft, about 2 minutes. Add chopped porcini mushrooms and reserved wine. Boil until almost dry, about 2-3 minutes. Stir in thyme. Season to taste with salt and pepper.

Remove cheese wheel from paper. Using a sharp knife, cut top rind from Les Frères; discard. Place Les Frères on an oven-safe plate with a fluted edge. Mound mushroom mixture on top of Les Frères. Bake until cheese begins to melt and mushrooms are warmed through, about 10-15 minutes. Serve with baguette slices.