Cast Iron Mushroom and Cheese Dip
Cast Iron Mushroom and Cheese DiServes 4 – 6
1 lb fresh mushrooms, sliced
3 tablespoons extra-virgin olive oil
1 1/2 teaspoons coarse salt
1/4 teaspoon freshly ground black pepper
Wipe mushrooms with a damp cloth to clean. Trim the ends, slice and place in a large bowl. Pour the olive oil in cast iron skillet. Heat over medium-high heat seconds. Add the mushrooms, stir, and cover. Cook, stirring occasionally, for 5 minutes.
Remove the lid, add the salt and pepper, and cook, stirring, until all moisture is evaporated and the mushrooms begin to brown, about 5 minutes.
1 cup caramelized sliced mushrooms
½ lb. Italian Fontina, Havarti or any melting cheese rind removed and 1-inch-diced
½ lb. Fresh Mozzarella, cut into 1-inch dice
6 garlic cloves, thinly sliced
1 tablespoon minced fresh chives leaves
1 teaspoon minced fresh rosemary leaves
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 crusty French baguette
Place the caramelized mushrooms on the bottom of the black iron skillet, top the cubes of Fontina and Mozzarella evenly in an 8-inch cast-iron pan. Combine the garlic, chives, and rosemary and sprinkle it over the cheese. Sprinkle with the salt and pepper and place the pan in a 450-degree oven for 6-8 minutes, until the cheese is melted and bubbling and starts to brown.
Serve the baked cheese family-style — right out of the oven in the pan with crostini for everyone to dip.