- An elegant pairing with Sancerre Blanc Paul Prieur et Fils
An easy recipe that really brings out the Sancerre.
The fresh minerality and citrusy vibrancy of Sancerre Blanc make it a fantastic companion to goat cheese and earthy flavours. These flavours come together beautifully in this simple yet sophisticated dish — ideal for lunch or a light starter on a summer day.
Ingredients (for 2 persons):
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2 large portobello mushrooms
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100 g soft goat's cheese (e.g. Chavroux or Sainte Maure)
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1 tbsp honey
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Handful of coarsely chopped walnuts
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Couple of sprigs of fresh thyme
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Arugula or lamb's lettuce (to serve)
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Olive oil, pepper, sea salt
Preparation:
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Preparation: Preheat the oven to 200 °C or turn on the grill. Remove the stems from the portobellos and brush them on both sides with olive oil. Sprinkle with some salt and pepper.
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Filling: Place the portobello mushrooms on a baking sheet (open side up), crumble the goat cheese in it. Sprinkle with honey, walnuts and some thyme leaves.
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Grill: Place in the oven or on the BBQ for 10–12 minutes until the cheese is soft and the mushroom is cooked through and juicy.
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Serving: Serve on a bed of rocket or lamb's lettuce, with an extra drizzle of honey and olive oil if desired.
Serving suggestion
Serve slightly chilled (approx. 10–11 °C) in an elegant glass. Pair with crusty baguette or a fresh apple salad for a complete summer dish.
Order the Sancerre Blanc Paul Prieur et Fils now via Wijnbox.nl and enjoy a classic French summer combination — light, luxurious and completely balanced.
