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Creamy White beech mushrooms, croutons and syrup

Creamy White beech mushrooms, croutons and syrup

Cook 30 mins 10 servings

Making up for its delicate appearance in buzzing flavours – 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 flavours. Perfect as at get-togethers with friends and family.

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  • 400 g cleaned buna shimeji mushrooms
  • 400 g of Castello® Creamy 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 Creamy 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.