Croziflette with porcini mushrooms

• Very easy - 15 Min

INGREDIENTS (4 SERVINGS)

• 300 g of crozets
• ‘Roi des Montagnes’ porcini stems & pieces in 175 g jar - L'atelier Borde
• Butter
• 1 onion
• 200 ml double cream
• 1/2 Reblochon (approx. 240 g)
• Salt and pepper

PREPARATION

1. Preheat the oven to 200°C.
2. Cook the crozets in boiling water according to the instructions on the packet. Drain them.
3. Sauté the finely chopped onion in butter until softened. Set aside.
4. Drain and rinse the preserved porcini mushrooms. Chop them into small pieces and fry them for a few minutes in a little fat.
5. Add the double cream and season with salt and pepper.
6. Add this mixture to the crozets and stir.
7. Pour everything into a dish.
8. Cut the Reblochon in half and place it on the plate, rind-side up.
9. Bake for 20 minutes until the cheese has melted and is golden brown.
10. Tip: you can add smoked bacon bits or bacon for an even more indulgent treat. For an even more pronounced porcini flavour, add some Borde porcini powder.