This text is part of the special Pleasures notebook
Le Pont blanc is a farmhouse cheese made from raw milk and molded with a ladle from the Au gré des champs cheese factory, located in Montérégie. Winner of a Caseus prize in 2012, 2013 and 2018, it has regularly been among the finalists of the competition since then. But, more importantly, its silky and runny texture makes it the perfect companion for a piece of sourdough bread as well as a choice ingredient in recipes. Enjoy it melted in a very autumnal preparation with mushrooms. Bon appétit!
For four people
Preparation time: 30 to 45 minutes
Ingredients
60 g (4 tbsp) dried wild mushrooms
340 g (¾ lb) pasta of your choice
45 g (3 tbsp) butter
1 small onion, chopped
2 cloves garlic, chopped
125 ml (½ cup) white wine
30 g (2 tbsp) flour
250 ml (1 cup) milk
1 Pont blanc cheese, coarsely chopped
Salt and pepper
Fresh herbs, to taste
Preparation
1. Rehydrate dried mushrooms following package directions.
2. Cook the pasta in a saucepan filled with salted water (and mushroom soaking water, if desired), until tender. al dente. To book.
3. In a large skillet, brown the onion in the butter. Add the garlic and cook for 1 minute. Deglaze with the white wine.
4. Add flour and cook, stirring, for 1 minute.
5. Add milk and stir until mixture thickens.
6. Add the cheese and cook until completely melted into the sauce.
7. Add the mushrooms to the sauce, then the pasta. Season with salt and pepper. Serve with fresh herbs.
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