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Mushroom Ragu on Chevre Crostini Recipe

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This recipe for Mushroom Ragu on Chevre Crostini, by , is from Evangelical Christian Academy Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Westergren Family

Category:
Category:

Ingredients:  
Ingredients:  
8 thin slices baguette
1 T. butter, melted
sea salt, to taste
4 oz. soft chèvre
For the Ragu:
2 T. extra virgin olive oil
1 tsp. finely chopped garlic
1 T. finely chopped shallots
4 tsp. chopped fresh thyme, divided
2 c. shiitake mushrooms, julienned
sea salt, to taste
ground pepper, to taste
1 T. sherry vinegar
1/4 c. sherry wine
1/2 tsp. cornstarch
1 T. crème fraiche

Directions:
Directions:
For the Crostini, preheat oven to 350°F. Brush baguette slices lightly with butter. Bake until toasted and lightly browned, 4 to 5 minutes per side. Lightly season with salt and spread with chèvre. For the Ragu, heat olive oil in a sauté pan over medium heat. Add garlic and shallot and cook until translucent, 1 to 2 minutes. Do not let the garlic brown. Add half the thyme and all of the mushrooms. Season with salt and pepper. Let the mushrooms cook over medium-high heat without excessive stirring so they will brown. Once mushrooms are browned and tender, 5 to 7 minutes, add sherry vinegar and reduce until the pan is dry. Combine the cornstarch in the sherry wine until dissolved and add to the pan. Cook until reduced and there is almost no liquid left in the pan. Remove from heat and stir in crème fraiche. Taste and adjust seasoning with salt and pepper. Place a Tablespoon of ragu on each crostini and spread to cover the entire toast. Garnish with remaining chopped thyme and serve warm.

 

 

 

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