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Double Crème White beech mushrooms, croutons and syrup

Double Crème White beech mushrooms, croutons and syrup

Cook 30 min 10 servings

Making up for its delicate appearance in buzzing flavors – our recipe for soft white cheese beech mushrooms, croutons and syrup is as simple in preparation as it is to enjoy. Each ingredient offers distinct nuances to complete a picture of smooth flavors. Perfect as at get-togethers with friends and family.

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  • 14 ounces cleaned buna shimeji mushrooms
  • 14 oz of Castello® Double crème white
  • ciabatta bread bread (or similar)
  • red wine syrup or Balsamic Syrup
  • fresh herbs, such as red sorrel



1. Roast beech mushrooms in a frying pan in melted butter - season with salt and pepper.

2. Cut Castello® Double Crème White into portion pieces and divide the pieces between 10 plates.

3. Cut 10 thin pieces of bread, such as ciabatta and brush the slices with a little olive oil. Toast the bread slices crisp in the oven at 200° until light golden.

4. Distribute the mushrooms and croutons on plates, drizzle with ready-made red wine syrup or balsamic syrup and decorate with fresh herbs, such as red sorrel.