Goat Cheese Croutons With Wild Mushrooms in Maderia Cream
- Ready In:
- 1hr 15mins
- Ingredients:
- 10
- Yields:
-
24 croutons
- Serves:
- 6-12
ingredients
- 0 goat cheese, fresh and softened to room temperature
- 14.79 ml butter, softened
- 6 slice whole grain bread
- 29.58 ml shallots, finely chopped
- 236.59 ml madeira wine
- 236.59 ml heavy cream
- 226.79 g mushroom, wild mix of shitakes and oysters
- 29.58 ml butter
- 1 garlic clove, minced
- 9.85 ml chives, fresh with extra for garnish
directions
-
For the goat cheese croutons:
- Combine goat cheese and butter; lightly toast bread.
- Spread equal portions of goat cheese mixture onto toast; trim the crusts and cut bread slices into four equal portions.
- Set aside for the time being, but when you get to making the mushrooms, you'll want to broil the croutons until bubbly and lightly browned.
- For the Madeira Cream:.
- 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; set aside.
- For the Wild Mushrooms:.
- Turn on the broiler and put your croutons in; remove when bubbly and lightly browned.
- Remove stems from the mushrooms, and tear the mushrooms into pieces.
- Melt butter in a large skillet over medium high heat.
- When the butter is bubbling but not browned, add the mushrooms and cook until they are golden brown and crispy, 4 to 5 minutes.
- Stir in the garlic and Madeira cream.
- Turn the heat to high and boil for 2 minutes, until mushrooms have absorbed most of the cream; season with salt and pepper, and stir in chives.
- To Serve:.
- Arrange croutons on serving platter, and spoon mushroom mixture onto each piece. Garnish with chives.
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Reviews
-
My mouth was watering just reading the recipe! I left out the cream and used marsala wine instead, ( just cause thats what I had). It was a very simple but elegant recipe, I will definatley be entertaining with this one. Very rustic looking and earthy tasting, my idea of a perfect appetizer! Thanks, Laura
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