Recipe

Wild Mushroom-chèvre Crostini Recipe

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Ingredients

1/4 c minced shallots
2 dozen baguette slices (cut diagonally 1/4 in. thick & 3 in. long; about 8 oz. total)
1 tbsp butter or margarine
1 tsp dried thyme
1/4 c dry white wine
12 oz fresh mushrooms (chanterelle, crimini, morel, oyster, porcini, shiitake, or common; choose about three kinds)
4 oz fresh chèvre (goat) cheese
1 tbsp minced garlic
1 tbsp olive oil
1/4 c fat-skimmed chicken broth or vegetable broth
1 tbsp sliced parsley
Salt & pepper
1 tbsp balsamic vinegar

Directions

Step #1 Arrange baguette slices in a single layer on a 12- by 15-inch baking sheet.
Step #2 Brush tops lightly with oil.
Step #3 Bake on the middle rack in a 350° regular or convection oven until golden, 15 to 20 mins.
Step #4 Meanwhile, bits of debris, trim & discard discolored stem ends, & bruised spots from mushrooms (for shiitakes, remove entire stem).
Step #5 Rinse mushrooms well & drain.
Step #6 Cut mushrooms larger than 1/2 inch into 1/4-inch-thick slices; leave smaller ones whole.
Step #7 In a 10- to 12-inch frying pan over medium-high heat, melt butter; add garlic & stir often until fragrant, about 1 min.
Step #8 Add mushrooms, & thyme; stir often until liquid is evaporated & mushrooms are well browned, shallots, about 10 mins.
Step #9 Add wine, broth, & vinegar & stir this to release browned bits; boil until liquid is evaporated, 4 to 6 mins.
Step #10 Add salt & pepper to taste.
Step #11 Keep warm over low heat/flame, stirring every once in awhile.
Step #12 Spread chèvre equally on toasted baguette slices.
Step #13 Spoon warm mushroom mixture equally over cheese.
Step #14 Sprinkle top evenly with parsley.
Step #15 Serve warm.
Enjoy the Wild Mushroom-Chèvre Crostini recipe

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