In this episode of our ‘Toothpick Series’, perfect for summer share plates and little flavour explosions, we feature our Herb and Garlic Soft Cheese with Butter Sautéed Mushrooms and Rosemary.
1 block Herb and Garlic soft cheese
1 jar The Vegan Dairy Cultured Butter
Bag button mushrooms
Handful sprigs fresh rosemary
PUTTING IT ALL TOGETHER:
Chop your mushrooms in half and throw in a pan with a generous amount of Cultured Butter, and about 3/4 of your rosemary (make sure you pull the rosemary leaves off the twigs before adding to the pan!). Sauté these until golden brown and fragrant. Remove from the heat and set aside to cool. Chop your block of Herb & Garlic soft cheese into cubes. Grab your toothpick and layer on cheese, mushroom, and some of the sautéed rosemary leaves. Repeat until you have used up all your ingredients! Once you have all your toothpicks laid out, garnish with remaining fresh rosemary, or just use the remaining springs whole as ‘decoration’ to serve. Buttery, salty, and super flavoursome this simple but delicious herby flavour combination will not disappoint!! 🌿🧄🌱