Goat Cheese Mushroom Toast
Everyone thinks they know what this will taste like but the first perfect savory bite will surprise so definitely plan on serving them to keep your guests happy while you put the finishing touches on the big meal.
- Shiitake Mushrooms, de-stemmed and quartered · 8 ounces
- Button Mushrooms, de-stemmed and quartered · 8 ounces
- Cremini Mushrooms, de-stemmed and quartered · 8 ounces
- Shallots, minced · 2
- Garlic Cloves, minced · 4
- Sourdough Baguette, sliced · 1
- White Wine · 1/2 cup
- Buter, melted · 4 ounces
- Goat Cheese · 8 ounces
- Herbie's White Peppercorns (Whole), crushed finely and sifted · 2 teaspoons
- Olive Oil · 1 tablespoon
- Salt & Pepper ·
Start by pre heating your oven to 400 degrees
Heat the olive oil in a large sauce pot over medium high heat. Once it begins to shimmer add the garlic and shallots. Add a pinch of salt and sweat for about 2 min. Then add all three of the mushrooms. Stir until all the ingredients are well incorporated and cook for about 3 min.
Then add the white wine and turn the heat down to medium low and cook for about 10 more minutes until all the mushrooms have given off most of their moisture and are nice and tender.
Remove the pot from the heat and season to taste with salt and add the Herbie's White Peppercorns crushed.
Lay the slices of baguette out on a cookie sheet and brush liberally with butter. Season to taste with salt and bake in the oven at 400 degrees for about 8-10 min until they are perfectly toasted.
To assemble: Spread the goat cheese on each piece of toast, then add the mushroom mixture on top and serve immediately. Enjoy with Williamson Wines Rapture Pinot Noir.
You may order the Herbie's spice for this recipe by clicking the spice reference on this page which will take you to the individual spice product.
You may also substitute generic spices. The contents of each Herbies spice mix are always listed within the spice product, in descending order by weight.
Herbie's spices are fresh, natural, never contain any artificial ingredients or fillers, never contain any animal or fish products so are suitable for gluten free, vegetarian, vegan, halal and kosher dishes.
This recipe can just as easily be a Cream of mushroom soup. Follow the first 5 steps, then add the mushroom mixture to a blender and puree until smooth. Add a cup of chicken stock or vegetable stock at a time to the mushroom puree to adjust the consistency. Then serve immediately with the toasted bread on the side. (You may have to heat the soup back up in a pot before serving!)