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Recipe of the Week: Mushroom and Goat Cheese Crostini


PHOTO PROVIDED Chef Loretta Paganini

These delicious mushroom appetizers will add pizzazz to your next get together. Easy to prepare and very flavorful, I like to serve them before a dinner party or at a casual get together. Makes 24 appetizer servings. (Chef tip: I always wash my mushrooms under cold running water before I cook them.)

4 tablespoon unsalted butter

4 garlic cloves, chopped

1 pound shiitake mushrooms, stemmed and sliced

12 ounces cremini or Baby Bellos mushrooms, stemmed and sliced

1/4 cup dry white wine

8 ounces herbed goat cheese

1 tablespoon fresh Italian parsley, chopped

1 crusty French-bread baguette, cut diagonally into 1/3-inch thick slices (makes 24)

2 tablespoons EV Olive Oil

Salt and pepper to taste

Melt four tablespoons butter in heavy large skillet over medium heat. Add garlic and sauté for one minute. Increase heat to medium-high. Add shiitake and cremini mushrooms and sauté until soft, dry and lightly brown, about 10 minutes. Add wine and simmer five minutes. Season to taste with salt and pepper. Transfer to bowl and sprinkle with chopped parsley.

Preheat oven to 375°F. Arrange baguette slices in single layer on baking sheet. Brush with olive oil and sprinkle with salt. Bake until golden, about five minutes. Remove from the oven; maintain oven temperature. Spread goat cheese on each baguette slice.

Top with mushroom mixture. Return to oven and bake until cheese begins to melt, about five minutes.