Get Premium access to all the latest content online
Subscribe and view full print editions online... Subscribe
Mushroom and goat’s cheese toasts
Serves 4 as a starter or 8-10 as an hors d'oeuvre (Makes 12 toasts) Starters and mains
Ingredients
- 4tbsp unsalted butter
- 450g mixed mushrooms (a combination of shiitake, oyster, hen-of-the-woods, if you can find them, and cremini is especially good), sliced
- 3 shallots, diced
- 1tbsp chopped fresh thyme
- 2tbsp fino sherry or dry white vermouth
- 3tbsp chopped fresh chives, plus extra for garnish
- 1 x 25cm demi-baguette (or section of longer baguette)
- extra virgin olive oil, as needed
- 1 garlic clove, cut in half
- 140g goat’s cheese, at room temperature
Method
Melt the butter in a large frying pan over a medium heat. Stir in the mushrooms and shallots and cook for around 10 minutes, stirring only occasionally so the vegetables can brown, until golden. Stir in the thyme and cook for a further 5-10 minutes, until well browned. Season with salt to taste.
Preheat the oven to 200C/ 180C Fan/Gas 6. Stir the sherry into the mushrooms and cook for around 1 minute, stirring, until it evaporates. Stir in the chives and remove the pan from the heat.
Halve the baguette lengthwise as if you were making a sandwich, then cut it crosswise into sixths to make 12 equal pieces. Arrange them, cut-side up, in one layer on a rimmed baking sheet, drizzle them with olive oil, sprinkle with salt and bake for 6-10 minutes, until they are golden on the edges.
Remove the baked toasts from the oven and immediately rub the cut sides with the garlic halves, pressing hard so the garlic oils are released onto the toasted bread. Smear each baguette piece with around 1tbsp of the goat’s cheese.
Put the frying pan of mushrooms back over a medium-high heat for a minute or two to warm them up.
Spoon the mushroom mixture on top of the goat’s cheese toasts and sprinkle with chopped chives and freshly ground black pepper, before serving hot or warm.
This recipe was taken from the May 2020 issue of Food and Travel.
To subscribe today, click here.
Advertisement