Ingredients: |
Ingredients: For the Mushroom Topping
About 1/4 cup extra-virgin olive oil, divided
8 ounces shitake mushrooms, sliced
8 ounces crimini mushrooms, sliced
1/2 cup diced shallots
2 garlic cloves, peeled and minced
2 tsp. fresh thyme leaves
1/2 tsp. salt
1 tablespoon balsamic vinegar
2 tablespoons heavy cream
For Assembly
1 rustic French baguette
6 ounces goat cheese, softened at room temperature
A couple tablespoons balsamic vinegar
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Directions: |
Directions:Make the mushroom topping. In a large non-stick skillet over medium heat, warm about 3 tablespoons of the olive oil. Add the mushrooms and shallots and sauté, stirring occasionally, for 8-10 minutes. If your pan is getting dry during this time, add an extra tablespoon or two of olive oil. Add the garlic, thyme and salt and cook for and additional 2-3 minutes, stirring occasionally. Add the balsamic vinegar and cook for 1 minute more. Remove the skillet from the heat. Stir in the heavy cream. Cover to keep warm.
Meanwhile, pre-heat your oven to 425 degrees. Cut the baguette into approximately 1/2-inch to 3/4-inch thick slices. Spread about 1 - 1 1/2 tsp. goat cheese on each slice, then arrange the baguette slices onto a large rimmed baking sheet. Top each slice with about 1 tablespoon of the mushroom mixture. Transfer to your pre-heated oven and bake for 4-5 minutes, or just until everything is warmed through.
Remove from the oven. Drizzle each slice with a little balsamic vinegar, if desired. Serve warm. |
This recipe for Mushrooms and Goat Cheese Crostini is from