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.