Wild Mushroom and Goat Cheese Toasts
Thanks to Tim Laird and Woodford Reserve for this amazing recipe.
Coarsely chop mushrooms. In a large sauté pan over medium heat, heat olive oil and butter. Add the garlic and shallots and sauté for 1-2 minutes, stirring frequently. Raise the heat slightly and add the mushrooms. Sauté for 7-8 minutes. Add merlot, chicken stock, thyme and basil and cook until liquid is evaporated. Season to taste with red pepper flakes and salt.
Preheat broiler. Put slices of baguette on a broiler pan and spread evenly with goat cheese. Spoon mushroom mixture evenly onto baguette slices. Broil for 3-4 minutes or until mushrooms just begin to brown on top. Remove from the oven and place on serving dish. Garnish with a sprinkling of lemon zest and chive mixture.
|Yield:||Serves 6-8 as an appetizer|
2 ounces oyster mushrooms
4 ounces shiitake mushrooms
5 ounces portobello mushrooms
2 tablespoons olive oil
1 tablespoons unsalted butter
3 large garlic cloves, minced
1 shallot, minced
¼ cup merlot
¼ cup chicken or vegetable stock
1 teaspoon dried thyme
½ teaspoon dried basil
1 French baguette, sliced (approximately 18 slices)
4 ounces goat cheese
Red pepper flakes
1 lemon, zested
1 bunch chives, chopped
Garnish: Minced lemon zest and minced chives mixed together.
to you by Amy Tobin
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