Cheese curd spread with mushrooms

I love the combination of mushrooms and cheese and greens... So I thought, why not make a sandwich spread?
Get up in the morning, dab on a slice of borodinsky and a cup of hot sweet tea... The day is done!
Ingredients for cheese and cottage cheese spread with mushrooms:
-
Cream cheese
(any good creamy melted cheese)
-
100 g
-
Cheese cheese
-
100 g
-
Butter
(1 tablespoon of this amount for frying mushrooms)
-
50 g
-
Mushrooms
(preferably forest mushrooms with bright, pronounced flavor and aroma)
-
150 g
-
Dill
(chopped)
-
1 tablespoon
-
Milk
-
1 l
-
Starter
(for cottage cheese from "Orsic")
-
1 pc
-
Salt
(to taste)
-
Black pepper
(ground, to taste)
How to cook cottage cheese spread with mushrooms step by step with photos
|
It's not hard to make your own cottage cheese.
The main thing is to follow the instructions:
1. Pour room temperature milk into a container.
2. Pour in sourdough starter and mix well.
3. Pour boiling water up to the mark in the thermos.
4 Put the container in the thermos, close the lid tightly and leave in a warm place for at least 6 hours.
5. Place in the fridge for at least 2 hours until it cools down. |
|
Cut the mass with a long thin knife... |
|
Heat the mass to a temperature of 50-60°C in the same container as the mixture. This is best done in a water bath. This is when the whey begins to separate.
Then discard the mass on a sieve (colander) or simply in a pan, lined with 2-3 layers of gauze. Cook for 10-15 minutes.
I need a soft curd mass, so simply drain off the excess whey by hanging the curd together with gauze for 30-40 minutes... |
|
The cottage cheese is fine and crumbly and moist.
By the way, this cottage cheese is good if you can store it vacuum-sealed: it keeps longer and doesn't absorb extra odors, and by cutting off the tip you can take the necessary amount of cottage cheese... |
|
Place melted cheese and cottage cheese in the bowl of an immersion blender.
Melt butter and pour into blender bowl.
All is beaten until homogeneous mass. |
|
Chop mushrooms finely and fry in butter. |
|
We cut the mushrooms into a smooth paste with an immersion blender and mix it with the cheese and curd mixture. |
|
Add herbs and mix all once again for smoothness. Chill for at least 1 hour. |
Nutritional Value:
Whole Dish: |
Calories
1319.5 Calories
|
Protein
79.7 g
|
Fat
78.3 g
|
Carbohydrates
74.3 g
|
100g: |
Calories 72.9 Calories |
Protein 4.4 g |
Fat 4.3 g |
Carbohydrates 4.1 g |
Salt, Black Pepper, Mushrooms, Creamy, Dill, Milk, Sourdough, Tangy, Mushroom, Cheese, Rich, Creamy Butter, Snack, Sandwiches, Open sandwiches