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Mushroom toasts with herbed goat cheese

Judith Papesh, Contributor
Wine Pairings:  

Herbed goat cheese and mushrooms on toasted baguette slices are a quick and easy way to start the evening or combine them with a big tossed green salad for a light lunch. With buttery, earthy mushrooms, crunchy baguette, and tangy goat cheese, it’s hard not to reach for a Pinot Noir.

The Enriquez Mani’s Vintage Pinot Noir echoes the mushroom and forest aromas with a bit of smoke while delivering a mouth-coating layer of velvety red fruits with just the right acid and tannin to meet and complement the lush mushrooms and goat cheese.

Ingredients

  • 1 ½ tablespoons olive oil
  • 3 ½ tablespoons butter
  • 1 pound mixed fresh mushrooms ), cut into 1-inch pieces
  • 3 thyme sprigs (2 for the mushrooms, 1 for seasoning goat cheese)
  • 2 garlic cloves, crushed
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 3 tablespoons finely chopped fresh flat-leaf parsley
  • 1 baguette, sliced into ¾ inch pieces, about 12 pieces
  • 6 ounces soft goat cheese, at room temperature
Extra-virgin olive oil, for drizzling

Steps

1.

Heat a large heavy skillet over medium – high heat . Add 1 1/2 tablespoons of olive oil and 1 1/2 tablespoon of butter, swirling to coat the pan, then add the mushrooms and sauté until golden brown.  Add 2 thyme sprigs, crushed garlic, salt and freshly ground black pepper. Reduce the heat and continue to cook until the mushrooms are tender and any excess liquid is evaporated. Remove the thyme sprigs and set the mushrooms aside (keep warm). Season to taste with salt and pepper.

2.

Remove the thyme leaves from one sprig stem and lightly chop. In a small bowl stir the chopped thyme into the goat cheese.

3.

Preheat the oven to 350°F. Set a wire rack inside a baking sheet and arrange the baguette slices in a single layer. Bake the sliced baguette in the oven until lightly toasted, about 8 minutes then brush the slices with 1 tablespoon of butter. Turn the baguette slices over and toast another 8 minutes, then brush with another tablespoon of butter.

Chef Image

About Judith Papesh, Contributor