Another Cooking Club smash hit. Thanks Shirley for sharing this dish with your friends. A blend of wild mushrooms sauteed in cream and Madeira makes for a perfect Winter appetizer.
Goat Cheese Croutons with Wild Mushrooms and Madeira Cream
Recipe prepared by Shirley Mcfadden
Goat Cheese Croutons
1/2 cup fresh goat cheese softened to room temperature
1 tablespoon butter, softened
4 slices whole grain bread
2 tablespoons shallots, finely chopped
1 cup Maderia
1 cup heavy cream
1/2 pound wild mushrooms ( preferably a mix of oyster mushrooms, shitakes, chantrelles)
2 tablespoons butter
1 garlic clove, minced
Salt and pepper, to taste
2 teaspoons snipped fresh chives, plus extra for garnish
Goat cheese croutons
In a small bowl, use a fork to combine the goat cheese and butter. Lightly toast the bread. Spread equal portions of the goat cheese mixture on the toast.
Trim the crusts and cut the squares in half. (The toasts will have a cleaner edge, if you trim the crusts after spreading on the goat cheese.) Set aside.
In a small saucepan, simmer the shallots in Madeira until the liquid is reduced to 1/4 cup. Add the cream, bring to a boil, then lower the heat and simmer 5-10 minutes, until the cream thickens slightly. Set aside.
Turn on the broiler.
Remove the tough stems from the mushrooms and discard. Slice or tear the mushrooms into pieces. Melt the butter in a large skillet over medium-high heat.
When the butter is bubbling but not browned, add the mushrooms and cook until they’re golden brown and crispy, 4-5 minutes.
Stir in the garlic and Madeira cream. Turn the heat to high and boil for about 2 minutes, until the mushrooms have absorbed most of the cream.
Season with salt and pepper and fold in the 2 teaspoons chives.
Broil the goat cheese croutons until bubbly and lightly browned. Arrange the croutons on plates and spoon the mushroom mixture over them. Garnish with chives.