Best 16 Goat Cheese Mushrooms Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Goat cheese mushrooms, a delectable combination of tangy goat cheese and earthy mushrooms, offer a delightful culinary experience. These two ingredients, when skillfully blended, create a harmonious balance of flavors and textures that can elevate any dish. Whether you're a seasoned chef or a home cook looking to impress your guests, this article will guide you through the art of preparing goat cheese mushrooms, introducing you to a variety of creative recipes and techniques that will tantalize your taste buds.

Here are our top 16 tried and tested recipes!

PORTOBELLO MUSHROOMS STUFFED WITH SPINACH AND GOAT CHEESE



Portobello Mushrooms Stuffed with Spinach and Goat Cheese image

Categories     Mushroom     Marinate     Roast     Vegetarian     Lunch     Goat Cheese     Parmesan     Spinach     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Kosher

Yield Makes 6

Number Of Ingredients 19

Marinated mushrooms
1 cup olive oil
1/2 cup balsamic vinegar
1/2 cup reduced-sodium soy sauce
2 garlic cloves, pressed
1/4 teaspoon coarse kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup Marsala (optional)
4 large fresh thyme sprigs
6 large portobello mushrooms
Filling:
1 10-ounce package frozen spinach
1 pound button mushrooms
2 tablespoons olive oil
1 cup chopped sweet onion (such as Maui or Vidalia)
3 garlic cloves, pressed
1/4 cup plus 6 tablespoons finely grated Parmesan cheese
1/4 cup unseasoned dry breadcrumbs
1 5-ounce package soft fresh goat cheese, crumbled

Steps:

  • For marinated mushrooms:
  • Whisk first 6 ingredients and Marsala, if desired, in medium bowl for marinade. Stir in thyme sprigs. Cut stems from mushrooms and place stems in processor. Arrange mushrooms, gill side up, in 15x10x2-inch glass baking dish. Pour marinade over mushrooms and marinate 4 hours, turning to coat occasionally.
  • For filling:
  • Cook spinach according to package directions. Drain; cool. Using hands, squeeze excess water from spinach. Place in small bowl.
  • Add half of button mushrooms to processor with portobello mushroom stems. Using on/off turns, process until coarsely chopped. Transfer to medium bowl and repeat with remaining mushrooms. Heat oil in heavy large skillet over high heat. Add onion; sauté until beginning to brown, stirring often, about 3 minutes. Add garlic and stir 30 seconds. Add chopped mushrooms, sprinkle with salt, and increase heat to high. Cook until almost all liquid evaporates, stirring often, about 8 minutes. Season mushroom mixture with salt and pepper. Transfer to large bowl; cool to room temperature.
  • Add spinach, 1/4 cup Parmesan, and breadcrumbs to mushroom mixture; toss to distribute evenly. Add goat cheese and toss gently to distribute evenly. Season filling to taste with salt and pepper. DO AHEAD: Can be made 2 hours ahead. Cover filling and let stand at room temperature.
  • Preheat oven to 400°F. Transfer marinated mushrooms, with some marinade still clinging, to rimmed baking sheet, gill side down. Roast until beginning to soften, about 15 minutes. Turn mushrooms over. Divide filling among mushrooms. Sprinkle remaining 6 tablespoons Parmesan cheese over and bake until heated through and cheese begins to brown, about 15 minutes.

CRISPY CHICKEN BREASTS STUFFED WITH MUSHROOMS AND GOAT CHEESE



Crispy Chicken Breasts Stuffed with Mushrooms and Goat Cheese image

Provided by Anne Burrell

Categories     main-dish

Time 2h40m

Yield 4 servings

Number Of Ingredients 15

Extra-virgin olive oil
2 shallots, finely chopped
Kosher salt
2 chicken livers, finely chopped
1 pound wild mushrooms, stemmed and finely chopped (any kind you like; shiitake, oyster or cremini are great)
3/4 cup dry white wine
4 ounces goat cheese, at room temperature
1/2 bunch fresh chives, finely chopped
4 boneless, skinless chicken breasts
1 cup all-purpose flour
2 eggs beaten with 2 tablespoons water
1 1/2 cups panko (Japanese breadcrumbs)
1/2 cup dry white wine
1 1/2 cups chicken stock
1 tablespoon butter

Steps:

  • For the chicken: Coat a large saute pan with olive oil, toss in the shallots, season with salt and bring the pan to a medium-high heat. Cook the shallots for 3 to 4 minutes, stirring frequently.
  • Toss the chicken livers into the pan, stir to combine and cook for 2 minutes. Toss in the mushrooms, stir to combine and season with salt. Cook the mushrooms until they are soft and wilted, 4 to 5 minutes.
  • Add the wine and cook, stirring frequently, until the mushroom mixture is almost dry. Remove from the heat and let cool.
  • Transfer the cooled mushroom mixture to a medium bowl, add the goat cheese and chives and mix until it is a homogeneous mixture. Put the mushroom mixture in a disposable piping bag and reserve.
  • Using a paring knife or boning knife, make an incision in the thick end of each chicken breast. Insert the knife all the way into the chicken breast and slide it back and forth to create a pocket. Try not to poke the knife through the top or bottom of the chicken.
  • Squeeze the mushroom filling into each chicken breast.
  • In 3 separate wide, shallow containers, set up a standard breading procedure: one container of flour, one with the beaten egg mixture and one with the panko.
  • Season the chicken breasts with salt. Using one hand for wet things and one hand for dry things, dredge each chicken breast in the flour. Dip in the egg wash and then pack panko onto each chicken breast. Lay the chicken breasts on a sheet tray and let them rest in the refrigerator for at least 1 hour.
  • Preheat the oven to 300 degrees F. Set up a tray lined with paper towels. Take the chicken breasts out of the refrigerator and let them come to room temperature for 10 to 15 minutes.
  • Coat a large saute pan with olive oil and bring the pan to a medium-high heat. Work in batches if all the chicken breasts do not fit in the pan at the same time. Cook the chicken until well browned on both sides, 5 to 6 minutes per side. Remove the browned chicken and blot it on the paper towels; season with salt immediately. Repeat with the remaining chicken.
  • When all the chicken has been browned and blotted, place the chicken breasts on a wire rack set over a sheet tray and continue to cook for 10 to 15 minutes more in the oven.
  • For the sauce: Meanwhile, ditch the fat from the pan and add the wine. Reduce the wine by half. Add half the chicken stock and reduce that by half. Add the remaining chicken stock and reduce that by half also (this will take a little time so be patient).
  • Taste the reduced stock and season with salt if needed. Remove the pan from the heat and swirl in the butter.
  • Plate the chicken and spoon the pan sauce over the chicken.

ROASTED ACORN SQUASH WITH MUSHROOMS, PEPPERS AND GOAT CHEESE



Roasted Acorn Squash with Mushrooms, Peppers and Goat Cheese image

Provided by Guy Fieri

Categories     side-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 14

2 acorn squash
2 tablespoons olive oil
1 1/2 teaspoons kosher salt
1 teaspoon freshly cracked black pepper
2 tablespoons butter
2 cups cabbage (core removed before slicing)
1 cup 1/4-inch-sliced sweet onion
1 red bell pepper, seeded and sliced in 1/4-inch julienne
1 yellow bell pepper, seeded and sliced in 1/4-inch julienne
Kosher salt and freshly ground pepper
2 cups cremini mushrooms, cleaned and quartered
2 cloves garlic, minced
4 ounces crumbled goat cheese
2 tablespoons chopped fresh Italian parsley, for garnish, optional

Steps:

  • For the acorn squash: Preheat the oven to 375 degrees F. Trim the tops and bottoms off the squash. Cut in half horizontally so the cut-ends will keep the pieces flat. Clean the inside of the squash. Separate the seeds from the membranes and rinse well. Dry the seeds with a paper towel and set aside.
  • Place the squash cut-side up on a baking sheet, drizzle with the olive oil and sprinkle with 1 teaspoon of the salt and the pepper. Place the seeds on a separate baking sheet or foil. Roast the squash 30 minutes. Roast the seeds at the same time, checking and moving them around after 10 minutes and again after 20 minutes. Depending on the size of the seeds, they may be done after 20 minutes, or up to 30 minutes. Sprinkle the seeds with the remaining salt, and set aside with the squash.
  • For the filling: Set a large saute pan over high heat and add the butter. When melted, add the cabbage, onions, peppers, sprinkle with salt and pepper and gently toss to combine. Allow the cabbage to wilt down, about 5 minutes. Add the mushrooms and cook, 3 to 4 minutes. Add the garlic and toss to combine. Saute 2 to 4 minutes longer, and adjust the seasoning with salt and pepper.
  • For assembling: Preheat the broiler to low. Fill the roasted acorn squash halves with the filling. Sprinkle the crumbled goat cheese over the top, then top with the roasted squash seeds. Broil just until the cheese is warm. Garnish with a small amount of Italian parsley, if using, and serve.

GOAT-CHEESE STUFFED MUSHROOMS



Goat-Cheese Stuffed Mushrooms image

These stuffed mushrooms make great bite-size appetizers.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes about 24

Number Of Ingredients 8

Olive oil, for baking sheet
3 slices white sandwich bread
1 small garlic clove, coarsely chopped
1 log (5 ounces) soft goat cheese, crumbled
1/2 cup fresh parsley leaves
1/4 teaspoon red-pepper flakes
Coarse salt
2 packages (10 ounces each) white button mushrooms, stems removed

Steps:

  • Preheat oven to 400 degrees. Lightly oil a rimmed baking sheet.
  • In a food processor, pulse bread and garlic until fine crumbs form; set 1/2 cup aside. To food processor, add goat cheese, parsley, and red-pepper flakes. Season with salt, and pulse filling until combined.
  • Spoon filling into each mushroom, and roll filled side in reserved breadcrumbs. Place on prepared baking sheet; bake until mushrooms are tender and lightly browned, 15 to 20 minutes.

Nutrition Facts : Calories 88 g, Fat 4 g, Protein 5 g

SCALLOPED POTATOES WITH FENNEL, MUSHROOMS AND GOAT CHEESE



Scalloped Potatoes with Fennel, Mushrooms and Goat Cheese image

Categories     Mushroom     Potato     Side     Bake     Vegetarian     Goat Cheese     Fennel     Fall     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6 to 8

Number Of Ingredients 15

2 tablespoons (1/4 stick) butter
3 cups thinly sliced onions (about 2)
1 pound mushrooms, sliced
1 teaspoon fennel seeds, chopped
1 tablespoon minced garlic
2 tablespoons all purpose flour
3 cups whole milk
1 cup whipping cream
10 ounces soft fresh goat cheese (such as Montrachet), crumbled
1/3 cup plus 2 tablespoons freshly grated Parmesan cheese
1 3/4 teaspoons salt
1/2 teaspoon ground black pepper
2 pounds Yukon Gold potatoes, unpeeled, very thinly sliced
4 cups very thinly sliced cored fennel bulbs (about 2 pounds), fronds chopped and reserved
Paprika

Steps:

  • Preheat oven to 375°F. Lightly oil 13 x 9 x 2-inch glass baking dish. Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add onions and sauté until golden, about 15 minutes. Add mushrooms and fennel seeds and sauté until mushrooms are brown, about 10 minutes. Stir in garlic, then flour.
  • Gradually stir milk and cream into mushroom mixture. Simmer over medium heat until sauce thickens slightly, stirring often, about 5 minutes. Add half of goat cheese, 1/3 cup Parmesan, salt and pepper. Stir until goat cheese melts, about 1 minute. Remove from heat.
  • Mix potatoes, sliced fennel and mushroom mixture in large bowl. Transfer to prepared baking dish. Cover dish with foil. Bake until potatoes are almost tender, about 1 hour. Sprinkle with remaining goat cheese and 2 tablespoons Parmesan, then paprika. Bake uncovered until vegetables are very tender, about 30 minutes longer. Remove from oven; let stand 15 minutes. Top with reserved chopped fennel fronds.

QUESADILLA WITH GOAT CHEESE, ASPARAGUS, MUSHROOMS AND ROASTED TOMATILLO SALSA



Quesadilla with Goat Cheese, Asparagus, Mushrooms and Roasted Tomatillo Salsa image

Provided by Martita Jara, Food Network Star Season 12 Finalist

Categories     main-dish

Time 50m

Yield 6 servings

Number Of Ingredients 13

4 tablespoons olive oil
2 cups chopped asparagus
2 cups chopped baby bella mushrooms
1 cup chopped sweet onion
1/4 cup chardonnay
Salt and freshly ground black pepper
5 tomatillos
3 serrano chiles
1 whole clove garlic
12 corn tortillas
1 cup grated Monterey jack cheese
1 cup goat cheese
1/2 cup chopped fresh cilantro

Steps:

  • Heat a large skillet over medium heat and add 2 tablespoons olive oil. Saute the asparagus, mushrooms and onions, about 4 minutes. Add the wine and some salt and pepper. Reduce the heat to low and simmer, about 5 minutes. Remove from the heat.
  • Wrap the tomatillos and chiles in aluminum foil and place over an open flame for about 5 minutes on each side. Transfer to a blender with the garlic clove and 1/3 cup water. Blend until smooth. Taste and season with salt and pepper.
  • Wrap the tortillas in a clean, damp dishcloth and place in the microwave for 2 minutes.
  • Fill each tortilla with a little jack cheese and about 1 tablespoon asparagus filling. Fold in half like a taco.
  • Heat a large saute pan over medium-high heat and add the remaining 2 tablespoons olive oil. Pan-fry the folded quesadillas in batches until golden and crispy, about 3 minutes on each side. Set aside on paper towels to drain any oil.
  • Serve each quesadilla with some goat cheese crumbled on top and garnish with fresh cilantro.

RIGATONI WITH EGGPLANT, MUSHROOMS AND GOAT CHEESE



Rigatoni with Eggplant, Mushrooms and Goat Cheese image

Delicious and hearty rigatoni, eggplant, mushrooms and goat cheese, all mixed together and served hot.

Provided by ATHOM73

Categories     Fruits and Vegetables     Vegetables     Eggplant

Time 55m

Yield 6

Number Of Ingredients 13

1 (16 ounce) package rigatoni pasta
3 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, sliced
1 (8 ounce) package fresh mushrooms, coarsely chopped
1 eggplant, cut into 1/2 inch cubes
1 (28 ounce) can crushed tomatoes in puree
½ cup chicken broth
15 kalamata olives, pitted and chopped
1 teaspoon dried thyme
1 ½ teaspoons salt
¼ teaspoon crushed red pepper flakes
8 ounces goat cheese, cut into large chunks

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • Heat olive oil in a large saucepan over medium low heat. Saute onion and garlic until soft and translucent, about 5 minutes. Increase heat to medium high. Stir in mushrooms, and cook until lightly browned, about 5 minutes. Stir in the eggplant, and cook 5 minutes. Stir in the tomatoes, chicken broth and olives. Season with thyme, salt and red pepper flakes. Bring to a boil. Reduce heat, cover, and simmer 30 minutes, or until eggplant is tender. Toss with pasta and goat cheese.

Nutrition Facts : Calories 572.1 calories, Carbohydrate 74.2 g, Cholesterol 29.9 mg, Fat 22.9 g, Fiber 8.6 g, Protein 22.7 g, SaturatedFat 9.5 g, Sodium 1110 mg, Sugar 6.9 g

GRILLED NEW POTATOES WITH SHIITAKE MUSHROOMS, SHALLOTS AND GOAT CHEESE



Grilled New Potatoes with Shiitake Mushrooms, Shallots and Goat Cheese image

Provided by Bobby Flay

Categories     side-dish

Time 1h20m

Yield 40 servings

Number Of Ingredients 13

30 medium red new potatoes
Salt
Canola oil
3 pounds shiitake mushrooms, stems removed, halved and thinly sliced
5 cloves garlic, crushed and pasted with salt
2 shallots, minced
Freshly ground black pepper
3 to 5 sprigs fresh thyme, leaves removed and chopped
2 to 3 tablespoons chopped fresh parsley
Two 10-ounce logs goat cheese, crumbled
Red wine vinegar
Extra-virgin olive oil
Fresh chervil, for garnish

Steps:

  • Add the potatoes to a large pot, cover by 2 inches with water, season with salt and bring to a boil. Boil until the potatoes are just fork tender but firm, about 10 minutes. Drain and set aside to cool.
  • In the meantime, coat a large saute pan with canola oil and set over medium-high heat. Add the shiitakes, garlic paste and shallots. Season with salt and pepper and saute until the mushrooms are golden and tender, 7 to 10 minutes. Just before the mushrooms are ready, toss in the thyme and parsley. Remove the mixture from the heat and allow to cool.
  • Heat a grill to high.
  • Now, slice your cooled potatoes into 1/2-inch rounds. Drizzle them with a bit of canola oil and sprinkle with salt and pepper. Grill the potatoes until marked and cooked through, 2 to 3 minutes per side.
  • Toss the cooled mushroom mixture with the goat cheese. Add some red wine vinegar, extra-virgin olive oil and salt and pepper. Top each piece of grilled potato slice with a spoonful of the mushroom mixture. Garnish with chervil.

PIZZA WITH PARSLEY PESTO, CREMINI MUSHROOMS, FONTINA AND GOAT CHEESE



Pizza with Parsley Pesto, Cremini Mushrooms, Fontina and Goat Cheese image

Provided by Bobby Flay

Categories     main-dish

Time 30m

Yield 6 pizzas

Number Of Ingredients 27

1/2 cup grated Parmigiano-Reggiano
2 tablespoons pine nuts
8 fresh basil leaves
5 to 6 cloves garlic
1/2 bunch fresh parsley
Salt and freshly ground black pepper
Salt and freshly ground black pepper
1/2 to 3/4 cup extra-virgin olive oil
2 tablespoons canola oil
1 1/2 to 2 cups sliced cremini mushrooms
1 clove garlic, chopped then mashed into a paste
1 shallot, finely diced
Salt and freshly ground black pepper
12 ounces pizza dough, such as Anne Burrell's Pizza Dough, recipe follows
All-purpose flour, for dusting
Olive oil, for brushing dough
Salt and freshly ground black pepper
3/4 cup grated fontina
About 1/2 cup grated Parmigiano-Reggiano
About 1/2 cup goat cheese
Crushed red pepper flakes, for topping
Torn fresh basil leaves, for garnish
1 1/2 teaspoons dry yeast
1/2 teaspoon sugar
1 1/2 cups all-purpose flour, plus more for dusting
1/2 teaspoon kosher salt
2 tablespoons extra-virgin olive oil, plus more for coating bowl

Steps:

  • Preheat the oven to 500 degrees F.
  • For the parsley pesto: Add the Parmigiano-Reggiano, pine nuts, basil, garlic, parsley and some salt and pepper to a food processor. With the motor running, slowly add about 1/2 cup olive oil and process until smooth. Pulse a few times to incorporate, adding more oil if the mixture is too thick. Taste and adjust the seasoning if needed.
  • For the mushrooms: Heat the canola oil in a large saute pan over medium-high heat until almost smoking. Add the mushrooms, garlic and shallots and saute until brown, about 5 minutes. Season with salt and pepper. Remove to a plate and reserve.
  • Preheat a grill pan over medium-high heat.
  • For the pizzas: Portion the dough into six golf-ball-size pieces. Dust a work surface with flour and roll each piece of dough into a rectangle (or whatever shape you like). Brush the tops of each piece with oil, sprinkle with salt and pepper and toss on the grill, oil-side down. Cook until the bottoms are an even golden brown, about 3 minutes. (The tops will also start bubbling up with air pockets.) Flip over and grill until golden brown on the other side and just firm, about a minute or so. Remove to a baking sheet.
  • Top the pizzas with the fontina, mushrooms, Parmigiano-Reggiano, dollops of goat cheese, crushed red pepper flakes and salt and pepper. Bake in the oven until the cheese is melted, 3 to 4 minutes. Top with the parsley pesto and garnish with a few more torn basil leaves.
  • In a small bowl, add 1/2 cup warm water (if the water is too hot the yeast will die and if the water is too cold the yeast will not activate). Add the dry yeast and sugar, stir to combine and let sit for 15 minutes. The top of the water will bubble and it will smell very yeasty; this is what you want.
  • In a large mixing bowl, combine the flour and salt. Make a well in the center of the flour and add the olive oil and the yeast/water mixture. Using a fork, gradually stir the flour into the yeast/water mix. Once most of the flour has combined, turn the dough out to a smooth, clean work surface dusted with flour and use your hands to knead the dough to a smooth consistency.
  • Lightly coat the mixing bowl with oil, return the dough to the bowl, cover with plastic wrap and set in a warm place until the dough has doubled in size, at least 1 hour.
  • When the dough is ready, portion it into six golf-ball-size pieces. (If you're not using the dough right away, wrap each ball individually in plastic and refrigerate until ready to use.) Dust a work surface with flour and roll each piece of dough into a rectangle (or whatever shape you like; I like irregular shapes). Top the pizzas as desired.

GOAT CHEESE CRUTONS W/ WILD MUSHROOMS IN MADEIRA CREAM



GOAT CHEESE CRUTONS W/ WILD MUSHROOMS IN MADEIRA CREAM image

Categories     Bread     Cheese     Mushroom     Appetizer     Quick & Easy

Yield 4 people

Number Of Ingredients 16

Goat cheese croutons:
½ cup fresh goat cheese, softened to room temperature
1 tablespoon butter, softened
4 slices 7-Grain (or any whole-grain) bread
Madeira cream:
2 tablespoons shallots, finely chopped
1 cup Madeira (such as Rainwater or Sercial)
1 cup heavy cream
Wild mushrooms:
½ pound wild mushrooms (preferably a mix of oyster mushrooms, shiitakes, and/or chanterelles)
2 tablespoons butter
1 garlic clove, minced
Madeira Cream
Salt and pepper
2 teaspoons snipped fresh chives, plus extra for garnish
Goat Cheese Croutons

Steps:

  • In a small bowl, use a fork to combine the goat cheese and butter. Lightly toast the bread. Spread equal portions of the goat cheese mixture on the toast. Trim the crusts and cut the squares in half. (The toasts will have a cleaner edge if you trim the crusts after spreading on the goat cheese.) Set aside. In a small saucepan, simmer the shallots in Madeira until the liquid is reduced to ¼ cup. Add the cream, bring to a boil, then lower the heat and simmer 5-10 minutes, until the cream thickens slightly. Set aside. Turn on the broiler. Remove the tough stems from the mushrooms and discard. Slice or tear the mushrooms into pieces.Melt the butter in a large skillet over medium-high heat. When the butter is bubbling but not browned, add the mushrooms and cook until they're golden brown and crispy, 4-5 minutes. Stir in the garlic and Madeira cream. Turn the heat to high and boil for about 2 minutes, until the mushrooms have absorbed most of the cream. Season with salt and pepper and fold in the 2 teaspoons chives. Broil the goat cheese croutons until bubbly and lightly browned. Arrange the croutons on plates and spoon the mushroom mixture over them. Garnish with chives.

ASPARAGUS SOUP WITH GOAT CHEESE CROSTINI AND MUSHROOMS



ASPARAGUS SOUP WITH GOAT CHEESE CROSTINI AND MUSHROOMS image

Categories     Soup/Stew     Vegetable

Yield 6 bowls

Number Of Ingredients 11

2 pounds asparagus,trimmed, rougly chopped
1 large onion, chopped
3 tablespoons unsalted butter
Kosher salt & freshly ground black pepper
5 cups low-sodium chicken broth
½ cup heavy cream
½ teaspoon freshly-squeezed lime juice
Baguette
Log of mild goat cheese
1 tablespoon truffle oil
8 ounces baby bella mushrooms, trimmed, sliced

Steps:

  • Melt butter in a large saucepan over medium-low heat. Add onions, stir until softened, not browned. Add asparagus pieces, pinch of salt and pepper, cook until pieces are bright green, add chicken broth. Bring to a simmer, cover and cook for 30 minutes. Purée soup in batches in a Vita-Mix until smooth. Be careful when blending hot liquids. Return soup to a clean saucepan, add heavy cream and stir. Bring soup to a boil and cook for 10 minutes. Add lime juice, and season with salt and pepper. Preheat the oven to 350º F. Cut 6 pieces of baguette into 1/2-inch thick pieces. Lightly rub with olive oil on both sides of baguette, place on baking sheet and bake for 10 minutes, midway through cooking time flip baguette slices. Pull out of the oven, allow to cool before generously spreading with goat cheese. If soup has reached desired consistency, turn off heat, cover and set aside. Prepare mushrooms by heating truffle oil in a sauté pan, add mushrooms and cook until lightly browned. To serve, place once goat cheese crostini in center of a bowl, repeat with remaining three. Top crostinis with mushrooms and gently laddle soup around crostini, creating an island in the soup. Serve immediately.

RED WINE & GOAT CHEESE RISOTTO WITH CARMELIZED MUSHROOMS



RED WINE & GOAT CHEESE RISOTTO WITH CARMELIZED MUSHROOMS image

Categories     Mushroom     Appetizer     Side     Vegetarian

Yield 4 people

Number Of Ingredients 11

2 tablespoons olive oil
2 tablespoons unsalted butter
3 garlic cloves, minced or pressed
1 1/4 cups arborio rice
1 cup of your favorite red wine
3-4 cups low-sodium chicken stock
6 ounces goat cheese
3 cups sliced mushrooms
1/4 teaspoon salt
1/4 teaspoon pepper
fresh basil for topping

Steps:

  • In a large skillet, heat 1 tablespoons of butter and olive oil over low heat, then add mushrooms. Let cook for 10-15 minutes, stirring occasionally until mushrooms are juicy and caramelized. While mushrooms are cooking, in a large saucepan heat 1 tablespoon each of butter and olive oil over medium heat. Once hot, add garlic and cook for 30 seconds. Add rice, tossing to coat in the butter and oil, then toast while stirring occasionally for 3-4 minutes. Add in wine, stirring every few minutes until absorbed. Once absorbed, add in 1 cup stock, stirring until absorbed like you did with the wine. Repeat 2-3 more times, until all stock has been added and absorbed. This should take about 15 minutes - I do not stir constantly, but actually just keep an eye on it and stir every few minutes. Taste rice and determine if the they are cooked to your liking (if not, add in 1 more cup of stock and stir). Reduce the heat to low and add in salt, pepper, 5 ounces of goat cheese and mushrooms, then stir. Serve with remaining goat cheese crumbled on top and a sprinkling of fresh basil.

ZITI WITH PORTOBELLO MUSHROOMS, CARAMELIZED ONIONS, AND GOAT CHEESE RECIPE - (4.6/5)



Ziti with Portobello Mushrooms, Caramelized Onions, and Goat Cheese Recipe - (4.6/5) image

Provided by á-174535

Number Of Ingredients 11

2 tablespoons butter
4 tablespoons olive oil
3 onions, chopped
1 teaspoon salt
1/2 teaspoon sugar
1 pound portobello mushrooms, stems removed, caps halved and then cut crosswise into 1/4-inch slices
3 tablespoons chopped fresh parsley
1/4 teaspoon fresh-ground black pepper
3/4 pound ziti
3 ounces soft goat cheese, such as Montrachet, crumbled
3 tablespoons grated Parmesan cheese, plus more for serving

Steps:

  • In a large frying pan, melt 1 tablespoon of the butter with 2 tablespoons of the oil over moderate heat. Add the onions, 1/2 teaspoon of the salt, and the sugar and cook, stirring frequently, until the onions are well browned, about 20 minutes. Remove from the pan. In the same pan, melt the remaining 1 tablespoon butter with 1 tablespoon of the oil over moderate heat. Add the mushrooms and 1/4 teaspoon of the salt and cook, stirring occasionally, until tender and brown, about 8 minutes. Add the reserved onions, the parsley, the remaining 1/4 teaspoon salt, and the pepper. In a large pot of boiling, salted water, cook the ziti until just done, about 13 minutes. Reserve 3/4 cup of the pasta water and drain. Toss the ziti and 1/2 cup of the reserved pasta water with the mushroom mixture, the remaining 1 tablespoon oil, the goat cheese, and the Parmesan. If the pasta seems dry, add more of the reserved pasta water. Serve with additional Parmesan.

WILD RICE PANCAKES WITH MUSHROOMS AND GOAT CHEESE RECIPE



Wild Rice Pancakes With Mushrooms And Goat Cheese Recipe image

Provided by á-174942

Number Of Ingredients 19

OPTIONAL TOPPINGS:
1 tablespoon olive oil
12 medium mushrooms - (1 1/2" dia)
1 teaspoon salt
1 teaspoon minced garlic
2 teaspoons fresh lemon juice
4 large eggs
1/3 cup unbleached all-purpose flour
4 scallions minced
1 cup cooked wild rice
5 ounces crumbled goat cheese
1/8 teaspoon freshly-ground black pepper
Nonstick vegetable spray as needed
Butter for the pan (optional)
Sour cream or yogurt
Flat-leaf parsley
Minced chives
Fire-Roasted Pepper Salsa (see recipe)
Chive blossoms

Steps:

  • Heat skillet over medium heat, about 1 minute. Add olive oil and mushrooms and cook 5 minutes. Stir in 1/2 teaspoon salt and cook 5 minutes more. Stir in garlic and lemon juice and remove pan from heat. Beat eggs in bowl. Whisk in flour and remaining 1/2 teaspoon salt. Stir in cooked mushrooms, including all juices. Add scallions, wild rice, goat cheese and black pepper, and stir until well combined. Wipe out skillet and return to medium heat. After 1 to 2 minutes, spray lightly with nonstick vegetable spray and add butter, if using. When pan is hot enough to sizzle bread crumb, using 1/2-cup measure, scoop up batter and pour into hot pan. Cook for 2 to 3 minutes on each side, or until pancakes are golden. Serve hot, warm or at room temperature with one or more of toppings suggested above. This recipe yields 4 servings. Per Serving: 330 Cal; 19g Prot; 19g Total Fat (9 Sat. Fat); 21g Carb.; 240mg Chol; 830mg Sod.; 2g Fiber. Wine Suggestions: The two red wine grapes of Burgundy are Pinot Noir and Gamay, the latter used for Beaujolais. Wild rice, goat cheese and earthy mushrooms match well with a Beaujolais, such as Morgon, Grand Cru, Anne-Marie Perret, Domaine des Grand Cras.

WILD RICE PANCAKES WITH MUSHROOMS AND GOAT CHEESE RECIPE



Wild Rice Pancakes with Mushrooms and Goat Cheese Recipe image

Provided by lbbliss

Number Of Ingredients 14

About 2 TBSP olive oil
12 medium domestic mushrooms, wiped clean, stemmed if tough, and sliced
6 medium (2 inch cap) shitake mushrooms, wiped clean, stemmed, and sliced thin
1 tsp salt
1 tsp minced or crushed garlic
2 tsp fresh lemon juice
4 large eggs
1/3 cup unbleached all purpose flour or brown rice flour
4 scallions, minced
1 cup cooked wild rice (see note)
1 cup (about 5 ounces) crumbled, soft, fresh goat cheese
1/8 tsp black pepper
Nonstick cooking spray
Up to 3 TBSP butter (opiontal)

Steps:

  • 1. Place a medium skillet over medium heat for about a minute, then add 1 TBSp of the olive oil and swirl to coat the pan. Toss in the mushrooms and cook, stirring, over medium heat for 5 minutes. Sprinkle in 1/2 tsp of the salt and saute for 5 minutes longer. Stir in the garlic and lemon juice and cook for 1 minute longer to soften the garlic before removing the pan from the heat. 2. Beat the eggs in a medium large bowl. Whisk in the flour and the remaining 1/2 tsp salt. When this mixture is uniform, stir in the cooked mushrooms, including all their juices (there's no need to wash the pan). Add the scallions, wild rice, goat cheese, and black pepper and stir until well combined. 3. Wipe out the skillet and heat over medium heat for about a minute, then add abvout 1/2 TBSP olive oil and swirl to coat the pan. Melt in about a tsp of butter, if desired, and tilt the pan to distribute the butte. When it's hot enough to instantly sizzle a crumb, use a nonstick sprayed 1/4 cup measure with a handle to scoop as many cakes as will fit in a single layer into the pan and fry for 2 to 3 minutes on each side, or until golden. Continue to cook in batches, using additional oil and/or butter as needed until all the batter has been used. Serve hot or warm. Optional enhancements: Top with sour cream, yogurt, thin rings of sliced scallions or baby leek on top, torn fresh flat leaf parsley on top or guacamole

QUESADILLAS STUFFED WITH MUSHROOMS AND GOAT CHEESE RECIPE - (4.6/5)



Quesadillas Stuffed with Mushrooms and Goat Cheese Recipe - (4.6/5) image

Provided by SippitySup

Number Of Ingredients 9

2 T unsalted butter
1 lb sliced or quartered mushrooms
1 t salt
1 ⁄4 c shallots, minced
1 T fresh mint, chopped
1 ⁄4 c fresh goat cheese
1 ⁄2 lb low-moisture mozzarella, cut in small dice
2 t vegetable oil
12 corn tortillas

Steps:

  • Heat the butter in a small skillet over medium-high heat. When the butter has stopped foaming and bubbling, add the mushrooms and sprinkle with salt. Cook, stirring frequently, until the mushrooms have given up their moisture, about 5 minutes. Sprinkle with shallots and cook until the shallots have softened, the moisture has evaporated and the mushrooms are quite tender, about 5 more minutes. Remove from the heat and stir in the mint and the goat cheese. Heat the oil on a griddle over medium heat; use a spatula to distribute it so the surface is evenly covered. If you don't have a large griddle, you can use a skillet, but you'll have to cook the quesadillas in more than one batch. Add the tortillas and cook on one side until they have softened, 1 to 2 minutes. Flip them to the other side and spoon 3 to 4 tablespoons of the mushroom mixture in the center. Sprinkle over some of the diced mozzarella and use a spatula to fold the tortilla in half around the filling. Cook until the tortilla begins to brown on one side, about 2 to 3 minutes, and then flip onto the other side and cook until the tortilla browns on that side and the mozzarella is melted, about 2 to 3 minutes more. If some of the melting cheese oozes onto the griddle, that's even better. Repeat if necessary to use up all of the tortillas and filling. Serve immediately, or keep warm in a 250-degree oven until all of the quesadillas have been made

Tips:

  • Choose the right mushrooms. Cremini, shiitake, and oyster mushrooms are all good choices. If you're using wild mushrooms, be sure to clean them thoroughly before cooking.
  • Don't overcrowd the pan. If you overcrowd the pan, the mushrooms will steam instead of sautéing.
  • Cook the mushrooms over medium-high heat. This will help them to brown and caramelize.
  • Use a little bit of fat. A little bit of olive oil or butter will help the mushrooms to brown and prevent them from sticking to the pan.
  • Season the mushrooms. Salt, pepper, and garlic powder are all good choices.
  • Serve the mushrooms immediately. Sautéed mushrooms are best served immediately, while they're still hot and crispy.

Conclusion:

Sautéed mushrooms are a delicious and versatile side dish. They can be served with a variety of main courses, including chicken, fish, steak, and pasta. They can also be used as a topping for pizzas, omelets, and salads. With just a few simple ingredients and a little bit of time, you can make a delicious and satisfying sautéed mushroom dish that will impress your family and friends.

Related Topics