Oyster Mushrooms with Robiola Cheese Sauce

Oyster mushrooms with robiola cheese sauce.

If you’re lucky enough to have a mushroom purveyor at your local farmers’ market, you’d be remiss not to buy their most lovely mushroom cluster and treat it as you would the finest steak.

The umami, earthy flavor of mushrooms pairs perfectly with a creamy cheese sauce and a woody herb such as sage. Robiola cheese is a soft-ripened cheese made with a mix of goat’s, cow’s and sheep’s milk that’s ideal for using in a simple sauce to complement hearty mushroom clusters.

Oyster Mushrooms with Robiola Cheese Sauce

Serves | 4 to 6 |

Robiola Cheese Sauce

  • 8 oz robiola cheese, rind removed and discarded, cut into cubes
  • 1 Tbsp olive oil
  • 1 garlic clove, minced
  • 1 shallot, minced
  • 2 Tbsp chopped fresh sage, divided
  • kosher salt and freshly ground black pepper, to taste
  • ¾ cup heavy cream

Mushrooms

  • 2 lbs oyster mushroom clusters
  • 2 Tbsp olive oil
  • kosher salt and freshly ground black pepper, to taste

| Preparation – Robiola Cheese Sauce | Place cheese in a heatproof bowl and set aside. In a small saucepan over medium heat, add olive oil, garlic, shallot and 1 tablespoon sage and season with salt and pepper to taste. When garlic and shallot are translucent, roughly 2 to 3 minutes, add heavy cream; heat until simmering. Pour cream mixture over cheese in heatproof bowl and cover with plastic wrap; allow to cool for 10 minutes. Using an immersion blender or hand-held mixer, blend sauce until smooth.

| Preparation – Mushrooms | Line a baking sheet with parchment paper and set aside. Preheat oven to broil. In a small bowl, toss mushrooms with olive oil and season with salt and pepper to taste. Transfer mushrooms to lined baking sheet and broil until crispy around the edges, approximately 5 to 10 minutes. Turn broiler off and let mushrooms continue cooking in hot oven until tender, 5 to 10 minutes more. Arrange mushrooms on a platter and pour warm cheese sauce over top. Garnish with reserved sage. Serve immediately.

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Amanda Elliott is the chef at Peachtree Catering in Columbia, Missouri, and authors the website rusticsupper.com, where she shares recipes centered on the idea of the communal table and embracing the heritage of food through travel.

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