Did you buy your Gruyere at Claudio's?
Nah, I baked these critters in Cape May and the cheese came from the very excellent Seaside Cheese Co in West Cape May.
Looks delicious. What did you think of those lobster mushrooms? We picked up some last Sunday at Headhouse as well.
I didn't think that they were especially woodsy but they had good texture and I butter/shalloted them up quite a bit. In this dish they were mild but effective.What was your impression?
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