My last post touched on some of my food regrets. Not regrets as in I regret eating that 4th cookie…Regret as in I waited way to long in life to discover this incredible food. Two of the items on that list were mushrooms and goat cheese. So this post is an ode to just those things. And rather than calling it mushroom and goat cheese bruschetta, I make people think it’s fancy by calling it Wild-Mushroom-Chèvre Crostini. French words make everything more legit.
And some of you might recognize the bottle of wine below. It was the wine served at my sisters wedding that we, in a moment of stupidity, decided to transport back to New York in a garment bag with a custom suit. Needless to say it made it in one piece…phew.
Although the name and flavor makes this dish seem incredibly fancy, it’s really pretty simple to make. The key is getting a nice mixture of mushrooms. At my grocery store there was a “gourmet” pack of shrooms that had cremini (baby bellos), oyster, and shitake mushrooms. I got that and also a pack of basic sliced white mushrooms. Slice them roughly…this is supposed to be wild looking. Remove the stems from only the shitakes.
Then we saute garlic in olive oil and a tiny bit o butter (because butter really brings out mushroom’s flavor). Add the mushrooms, shallots, thyme and cook for about 10 minutes. Then add the wine, broth, and vinegar and cook for another 5. Season at the end with salt and pepper.
Slice a baguette into 1/4 inch slices. I would have gotten whole wheat but my Whole Foods didn’t have any that were the right size so I just went with a french baguette. Brush the bread with olive oil and sprinkle with salt and pepper. Bake in the oven for about 15-20 minutes baking the bread crusty and golden.
When you’re ready to serve, spread the crostini with a little bit of the goat cheese and top with the warm mushroom mixture. Top with some parsley, just to add a pop of green/freshness. And because it ups the fanciness factor again.
Nutritional highlights: Goat cheese is a great source of calcium and protein (specifically the amino acid tryptophan). It is also lower in calories and fat than “hard” cheeses like cheddar and parmesan. Also a fun fact, some people who are intolerant to cow’s milk are able to eat goat’s milk!
Wild Mushroom-Chevre Crostini
adapted from myrecipes.com
- 1 lb fresh mushrooms (I used common, shitake, oyster, and crimini, but you can also use porcini, morel, or chanterelle. Choose about 2-4 kinds)
- 1/2 tablespoon of butter, 1/2 tablespoon of olive oil
- 2 cloves of garlic, minced
- 1/4 cups minced shallots
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme
- 1/4 cup dry white wine
- 1/4 cup low sodium chicken or vegetable broth
- 1 tablespoon balsamic vinegar
- Salt and pepper
- 4 oz chevre (goat) cheese
- 1 tablespoon chopped fresh parsley
- 1 baguette (whole wheat or french)
1. Cut baguette into 1/4 inch slices. Spread onto a baking sheet and brush lightly with olive oil. Sprinkle with salt and pepper. Bake at 350 for about 15-20 minutes or until golden.
2. Clean and roughly slice mushrooms (for shitakes remove entire stem, you can leave it on for the others). You can leave really small mushrooms whole for a rustic, imperfect look.
3. In a large frying pan over med-high heat, melt butter and olive oil and add garlic and stir frequently for about 30 seconds. Add the mushrooms, shallots, and thyme. Stir often for about 10 minutes until the mushrooms are browned and the liquid the mushrooms released has been evaporated.
4. Add the wine, broth, and vinegar and stir. Cook for about 4-6 minutes until most of the liquid has evaporated. Add salt and pepper to taste.
5. Spread a little bit of chevre on the crostini and top with warm mushroom mixture (you can also make in advance and reheat in microwave). Sprinkle some fresh parsley for an impressive but impressively simple app.