Grocery Stores Seattle WA

By Dorothy Foltz-Gray

Mushroom and Goat Cheese Toasts
The mix of smoky mushrooms and tart goat cheese makes this the kind of appetizer that’s worth spoiling your dinner for. (Adapted from Mustards Grill Napa Valley Cookbook by Cindy Pawlcyn.)
3 tablespoons extra-virgin olive oil
2 shallots, thinly sliced into rounds
4 cups fresh mushrooms (preferably morel), quartered and cleaned
salt and pepper
2 teaspoons chopped fresh thyme
1¼4 cup Calvados, Madeira, or Cognac
1¼4 pound fresh chèvre
2 tablespoons half-and-half
6 slices rustic country bread, 1¼3 inch thick
1¼4 cup chopped parsley

Heat 2 tablespoons of olive oil in a sauté pan over medium heat. Add the shallots and cook, stirring, for 3 to 5 minutes until they begin to caramelize.

Add the mushrooms and sauté, stirring occasionally, for 10 minutes, until tender. Sprinkle to taste with salt and pepper.

When the mushrooms begin to caramelize and give off their juices, add thyme and sauté for 1 minute more. Stir in the liquor and the 1 remaining tablespoon of oil and keep warm.

In a bowl, mix the goat cheese with the cream until it is spreadable. Toast or grill the bread, smear each slice with the goat cheese mix, and place on serving plates. Top with the mushroom sauce, sprinkle with parsley, and serve. Serves 6.

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