Mushroom Charlotte with Cashel Blue

It's an interesting use of a great Irish cheese and while it's a cheese you often see on restaurant menus, sometimes people don't know what else to do with it at home aside from serve it with crackers.


  • 500 g mushrooms
  • 100 g shallots
  • 50 g thyme
  • 300 g butter
  • olive oil
  • 75 g chervil
  • 100 g cashel blue cheese
  • white truffle oil
  • 600 g brown bread
  • 150 g mixed salad leaves
  • 4 ramekins


  1. Remove crusts from bread and cut a round the size of the ramekin base. Dip into melted butter.
  2. Cut fingers of bread, dip in melted butter and fit (overlapping well) to the sides of each ramekin. Take care not to leave any gaps.
  3. Prepare the mushrooms: Finely dice the shallots and saute together with the mushrooms and thyme in a hot pan. Finish with a knob of butter. Leave to cool and drain off excess liquid.
  4. Once the mushrooms have cooled , add 1 tablespoon to the ramekin and top with crumbled Cashel Blue cheese. Place another layer of mushrooms on the cheese.
  5. Cut a round piece of bread (dipped in butter) and place on top to seal in the mushrooms.
  6. Bake at 180°C for 15-20 minutes until golden brown. Place a weight on top of each ramekin to seal the charlotte until cold.
  7. Warm back through at 180°C and serve with picked chervil and white truffle oil.


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