Oven-Baked Cheese with Creamy Curry Mushrooms

Steps

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1. 1
   Cut the brown mushrooms and oyster mushrooms into uniform pieces. Quarter the oyster mushrooms and cut the button mushrooms into sixths. Keep the stems intact.
   ≈0:07
2. 2
   Heat the cooking oil with butter flavor in a pan and sauté the mushrooms until lightly browned.
   ≈0:36
3. 3
   Clean the leek and cut only the white parts into rings. Chop the red onion roughly. Add the bacon cubes, leek, and onion to the pan and roast together until fragrant.
   ≈0:59
4. 4
   Reduce the heat. Add a small knob of butter and season with salt and pepper.
   ≈1:49
5. 5
   Add the curry powder and whole-grain mustard, stir well, and continue toasting to develop the flavors.
   ≈2:36
6. 6
   Pour in the white wine and increase the heat to allow some of the alcohol to cook off while retaining the wine's acidity and flavor.
   ≈3:21
7. 7
   Add the heavy cream and bring to a boil. If the sauce is too thin, add a bit more mustard to help thicken it.
   ≈3:48
8. 8
   Make space in the center of the pan and place the oven cheese in the middle. Cover with a lid, remove from heat, and let it rest for 5 minutes to allow the cheese to warm through.
   ≈4:30
9. 9
   Place the entire pan in a 180°C (350°F) oven and bake for approximately 11 minutes.
   ≈4:56
10. 10
    Remove the pan from the oven and lift the lid. Score the cheese with a cross-hatch pattern and gently fold the edges to allow the cheese to flow.
    ≈5:26
11. 11
    Set the oven to the maximum broil setting and return the pan to brown the cheese until golden and crispy on top.
    ≈6:20
12. 12
    Serve the entire pan at the table with a ladle. Each diner takes a spoonful of the golden cheese along with the curry mushroom mixture, and serves with bread.
    ≈6:38