GOAT CHEESE CRUTONS W/ WILD MUSHROOMS IN MADEIRA CREAM
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.
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Jalill Searles
[email protected]I would not recommend this recipe.
Alexandra Ekins
[email protected]Overall, I was disappointed with this dish.
Samikshya Rana Magar
[email protected]I thought the sauce was a bit bland.
Ernest Mokwena
[email protected]I found that this dish was a bit too rich for my taste.
Govvana Bernal
[email protected]This dish can be made ahead of time and reheated before serving.
Chanuka Ranathunga
[email protected]This dish is best served immediately after it's made.
Mathias Divine
[email protected]I served this dish with a side of roasted vegetables.
Kushi Music world
[email protected]I added a bit of chopped parsley to the sauce for extra flavor.
Caro Luna
[email protected]I wasn't able to find wild mushrooms, so I used cremini mushrooms instead. They worked just fine.
Cyprian JohnVianney
[email protected]This dish is a bit time-consuming to make, but it's worth the effort.
Irshad Akthar
[email protected]I made this dish for a dinner party last night and everyone raved about it.
Ann Kind
[email protected]This is a great way to use up leftover wild mushrooms.
Monica Delcid
[email protected]I wasn't sure about the combination of flavors at first, but I was pleasantly surprised. This dish is a winner!
Ellson baeletsi
[email protected]This dish is definitely a keeper. I'll be making it again and again.
Maverica Andrews
[email protected]I love the contrast between the crispy croutons and the creamy sauce.
Wanda Desalvia
[email protected]The sauce is the star of this dish. It's so creamy and flavorful.
Rachel Chamberlain
[email protected]I've made this dish several times now, and it's always a hit with my guests.
Varuna Sa
[email protected]This is a great recipe for a special occasion dinner. It's easy to make, but it looks and tastes like it came from a Michelin-starred restaurant.
SLCT Family
[email protected]I'm not usually a fan of goat cheese, but this dish changed my mind. The combination of flavors and textures was perfect.
Faryad Ali
[email protected]This dish was absolutely delightful! The goat cheese croutons were crispy and flavorful, and the wild mushrooms in madeira cream sauce were rich and decadent. I couldn't get enough of it!