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| Portabella Mushroom and Goat Cheese Toasts |
- 2 tablespoons extra virgin olive oil
- 4 teaspoons butter
- 2 shallots, thinly sliced into rounds
- 4 cups fresh Portabella mushrooms, quartered lengthwise and carefully cleaned
- Salt and freshly ground black pepper
- 2 teaspoons chopped fresh thyme
- 1/4 cup Calvados, Madeira or Cognac
- 1/4 pound fresh goat cheese
- 2 tablespoons heavy whipping cream or half-and-half
- 6 slices rustic country bread, each 1/3-inch thick
- 1/4 cup chopped parsley
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Heat olive oil and 2 teaspoons of the butter in a sauté pan over medium heat. Add the shallots and cook, stirring, for 3 to 5 minutes, until they begin to carmelize. Add the Portabellas and sauté, stirring occassionally for 8 to 10 minutes, until tender. Sprinkle to taste with salt and pepper. When the mushrooms start to carmelize and give off their juices, add the thyme and sauté for 1 minute more. Then stir in the Calvados and the remaining 2 teaspoons butter and keep warm over low heat until ready to serve.
In a bowl, mix the goat cheese together with the whipping cream to make it spreadable. Toast or grill the bread, smear each slice with a nice layer of the creamy goat cheese and place on serving plates. Pour the mushroom sauce over, sprinkle with parsley, and serve at once. |
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