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Nachos smothered in sauteed mushrooms and a variety of cheeses.

Tad Seaborn/The Globe and Mail


300 grams wild mushrooms

3 tablespoons unsalted butter

2 teaspoons fresh parsley, chopped


1/2 bag nacho chips

300 grams aged cheddar, grated

Small log chèvre, crumbled

50 grams blue cheese, crumbled


Slice wild mushrooms into fine strips. Add butter to a large pan (don’t crowd your fungi or they will not brown) and melt over medium-high heat. Add the mushrooms and sauté for about 20 minutes or until nicely browned and reduced. Don’t overmix: You want the mushrooms to keep contact with the pan so they sear. Stir in fresh chopped parsley, then add 2-3 pinches of salt. Cover and set aside when done.

Preheat oven to 400°F. Place nacho chips on a cookie sheet. Cover with cheddar and chèvre. Melt in the oven, will take about 3 to 5 minutes. Top with the warm mushroom mixture and blue cheese.

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About the Author

Sue Riedl worked for 12 years in the Toronto film industry where her culinary passion was ignited while consuming countless unhealthy snacks off the craft service table. More


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