Blue Cheese and Wild Mushroom Crackers

The complex flavors of blue cheese and wild mushrooms mingle in these tender golden crackers. By lining them up neatly in a row, you encourage guests to take just one, though anyone who has a taste is sure to return for seconds.

  • Yield: Makes 3 dozen

Photography: Richard Gerhard Jung

Source: Martha Stewart Weddings, Winter 2002


  • 1/4 ounce (about 1/2 cup) dried wild mushrooms, such as chanterelle or porcini
  • 8 tablespoons (1 stick) unsalted butter, room temperature
  • 8 ounces blue cheese, crumbled
  • 2 cups all-purpose flour, plus more for rolling
  • 1 1/4 teaspoons freshly ground pepper
  • 1/4 cup milk
  • Coarse salt, for garnish


  1. Place mushrooms in a spice grinder, and grind until fine, about 15 seconds.

  2. Preheat oven to 350 degrees. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter and blue cheese on medium speed. Add flour, ground mushrooms, and pepper; mix just until combined and crumbly. Add milk, and mix just until mixture comes together; the dough will be quite stiff.

  3. Divide dough evenly into three disks. Wrap two disks in plastic wrap; set aside. On lightly floured work surface, roll out one disk 1/16 inch thick. Cut out crackers with a 3 1/2-inch round cutter. Transfer to a baking sheet; prick each with a fork three or four times. Sprinkle lightly with salt. Bake for 22 minutes, or until golden brown. Remove from oven; transfer to a rack to cool completely. Repeat with remaining dough. Store in airtight container up to 1 week.

Cook's Notes

This cracker dough can be made in advance and frozen, wrapped in plastic, up to three months.


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