I could never be a vegan – I love cheese too much. So I was excited to be invited to a cooking class with Top Chef Ariane Duarte and the makers of Finlandia Cheese.
Finlandia has a new Lacey Swiss, with less fat and fewer calories. They also make Swiss, light Swiss muenster and other cheeses, all made in Finland.
We helped make a rich, gooey macaroni & cheese, with chipotle paste, and mushroom & Swiss cheese tartlets. The tarts are easy to make and if your kids like mushrooms, a fun dinner.
Chef Ariane’s recipe, below, can be tweaked with the addition of some chopped spinach or broccoli – I love to sneak in some greens.
Mushroom and Finlandia Swiss Tartlets
1c shitake mushroom sliced
1c Portobello mushrooms sliced
½ c domestic button mushrooms sliced
2 shallots diced
2T olive oil
1T butter
1T chopped parsley
1c Finlandia Swiss Cheese, small dice (I made this with the low-fat Lacey Swiss and it was just as good)
1/2c parmesan
Salt & pepper
4 eggs
2 c heavy cream
36 prepared tartlet shells
Preheat oven to 375 degrees.
In a sauté pan add butter and oil. Get hot and add shallots and mushrooms. Cook on high heat until mushrooms are brown and soft. Season with S&P. Add parsley.
In a blender add mushrooms, eggs, cream and parmesan. Blend for about 1 minute (not too smooth) Add in Swiss cheese. With a small scoop fill tartlets. Bake in a 375 degree oven for about 15-18 minutes.
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