GRILLED MUSHROOMS WITH GOAT'S CHEESE
This autumnal dish is so easy to make - try serving it with crusty bread and a side salad
Provided by Good Food team
Categories Dinner, Lunch, Main course, Snack, Starter, Supper
Time 20m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/fan 180C/gas 6. Wipe the mushrooms with kitchen paper and place on a baking tray, gills facing up. Season, then scatter with the garlic, dot with the goat's cheese and top each with a piece of ham.
- Drizzle over olive oil, cover with foil, then cook in the oven for 10 mins. After 5 mins, remove the foil and return to the oven.
- When the mushrooms are tender and the cheese melted and bubbling, scatter over the pine nuts and parsley. Serve with toasted ciabatta and a dressed winter leaf salad.
Nutrition Facts : Calories 257 calories, Fat 22 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 14 grams protein, Sodium 1.12 milligram of sodium
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.
OVEN-ROASTED WILD MUSHROOMS WITH GOAT CHEESE AND CHILE OIL
Steps:
- Preheat oven to 425 degrees F.
- In a large mixing bowl, combine the mushrooms with the olive oil, and shallots, then season with salt and black pepper.
- Arrange the mushrooms evenly in one layer in a heavy roasting pan and roast for 15 minutes or until tender. Remove the mushrooms from the roasting pan and place into a large cazuela or baking dish. Drizzle with 1/2 cup of chile oil and top with the slices of cheese. Bake until hot, 5 to 8 minutes. Remove from the oven, garnish with thyme, and drizzle with the remaining chile oil. Serve with lots of crusty French bread.
- Place all ingredients in a blender and puree. Strain mixture through a fine strainer. Reserve. This may be done up to one day in advance.
CALIFORNIA CHANTERELLES WITH GOAT CHEESE CROUTONS
Steps:
- In a large skillet over medium heat, melt the butter. Add the chanterelles and season with salt and pepper. When the chanterelles begin to release moisture, add the shallots and cook until the mushrooms are tender, about 3 to 5 minutes. Be careful not to overcook or they will become tough
- Transfer the chanterelles to a bowl with a slotted spoon, leaving the juices behind in the pan for drizzling. Stir the parsley into the mushrooms and season with salt and pepper.
- Place croutons around the serving dish with the goat cheese end of the crouton facing outward. Put chanterelles in the center of the croutons and drizzle the mushroom liquid over top of the mushrooms.
- Preheat the oven to 325 degrees F.
- Melt the butter in a large skillet over low heat. Press the baguette slices into the melted butter. Once coated, place the baguette slices on a sheet pan. Sprinkle evenly with the Parmesan and herbs. Then sprinkle only the top half of the croutons with the goat cheese. Cook the croutons until crisp, about 6 to 8 minutes. Keep warm until ready to serve with the mushrooms.
OVEN-ROASTED WILD MUSHROOMS WITH GOAT CHEESE AND CHILI OIL
Provided by Amanda Hesser
Categories roasts, appetizer, side dish
Time 35m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees. In a large bowl, combine mushrooms, 3 tablespoons olive oil, garlic and shallots, and salt and pepper to taste. Mix until the ingredients are lightly coated with oil.
- Arrange evenly in one layer in a large, heavy roasting pan and roast until tender, about 15 minutes. Remove from pan, and let cool.
- Prepare chili oil: in a blender, combine 1 cup olive oil, the New Mexico chilies, the chile de arbole and ancho powder. Puree. Strain through a fine strainer, and reserve. (Recipe to this point can be made a day ahead.)
- To serve, preheat the oven to 425 degrees. Place the mushrooms in a large baking dish, drizzle with 1/2 cup chili oil and top with cheese slices. Bake until hot, 5 to 8 minutes. Remove from oven, garnish with thyme, and drizzle with a little more chili oil (any remainder will keep for three days). Serve hot.
Nutrition Facts : @context http, Calories 119, UnsaturatedFat 3 grams, Carbohydrate 6 grams, Fat 8 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 4 grams, Sodium 281 milligrams, Sugar 2 grams
GOAT CHEESE MUSHROOMS
Stuffed mushrooms are superstars in the hot appetizer category. I use baby portobello mushrooms and load them with creamy goat cheese and sweet red peppers. -Mike Bass, Alvin, Texas
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 2 dozen.
Number Of Ingredients 6
Steps:
- Preheat oven to 375°. Place mushroom caps in a greased 15x10x1-in. baking pan. Fill each with 1 teaspoon cheese; top each with 1 teaspoon red pepper. Sprinkle with pepper; drizzle with oil. , Bake 15-18 minutes or until mushrooms are tender. Sprinkle with parsley.
Nutrition Facts : Calories 19 calories, Fat 1g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 31mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.
GOAT CHEESE CROUTONS WITH WILD MUSHROOMS IN MADERIA CREAM
This is quite possibly the best dish I have ever prepared; it comes from the cookbook of a very famous and decorated New Orleans chef. I made the small adjustment of cutting the "croutons" into smaller piece than she does to make this a finger food appetizer for parties. I made it recently to truly wide acclaim. With the simplicity of this dish, it is beyond essential that only premium quality ingredients be used. The number of portions for the dish is difficult to estimate, but it will, as is, give you 24 bite size pieces so figure from there.
Provided by larchie
Categories Grains
Time 1h15m
Yield 24 croutons, 6-12 serving(s)
Number Of Ingredients 10
Steps:
- For the goat cheese croutons:
- Combine goat cheese and butter; lightly toast bread.
- Spread equal portions of goat cheese mixture onto toast; trim the crusts and cut bread slices into four equal portions.
- Set aside for the time being, but when you get to making the mushrooms, you'll want to broil the croutons until bubbly and lightly browned.
- For the Madeira Cream:.
- In a small saucepan, simmer the shallots in Madeira until the liquid is reduced to 1/4 cup.
- Add the cream, bring to a boil, then lower the heat and simmer 5-10 minutes, until the cream thickens; set aside.
- For the Wild Mushrooms:.
- Turn on the broiler and put your croutons in; remove when bubbly and lightly browned.
- Remove stems from the mushrooms, and tear the mushrooms into pieces.
- Melt butter in a large skillet over medium high heat.
- When the butter is bubbling but not browned, add the mushrooms and cook until they are golden brown and crispy, 4 to 5 minutes.
- Stir in the garlic and Madeira cream.
- Turn the heat to high and boil for 2 minutes, until mushrooms have absorbed most of the cream; season with salt and pepper, and stir in chives.
- To Serve:.
- Arrange croutons on serving platter, and spoon mushroom mixture onto each piece. Garnish with chives.
Nutrition Facts : Calories 301.3, Fat 21.8, SaturatedFat 13.1, Cholesterol 69.6, Sodium 207.9, Carbohydrate 17.1, Fiber 2.3, Sugar 2.6, Protein 4.9
WILD MUSHROOM AND GOAT CHEESE QUESADILLAS
Central Market recipe for Wild Mushroom and Goat Cheese Quesadillas...best with Mango guacamole (guac made with mango salsa rather than tomato/pepper)
Provided by GoldsmithLissa
Categories Cheese
Time 23m
Yield 24 wedges, 6 serving(s)
Number Of Ingredients 8
Steps:
- Saute the mushrooms, red bell pepper and green bell pepper in the olive oil in a skillet for 4 to 5 minutes.
- Add the garlic and green onions. Saute for 2 minutes.
- Remove from the heat. Stir in the goat cheese.
- Spread 3 heaping tablespoons of the mushroom, bell pepper and goat cheese mixture over 4 tortillas. Top with the remaining tortillas.
- Grill on a flat griddle or in a large skillet on both sides until golden brown.
- Cut each quesadilla into 6 wedges.
Nutrition Facts : Calories 297.5, Fat 17.6, SaturatedFat 8.2, Cholesterol 26.1, Sodium 427.4, Carbohydrate 23.6, Fiber 1.9, Sugar 2.7, Protein 11.8
GOAT CHEESE CROUTONS WITH WILD MUSHROOMS IN MADEIRA CREAM
Steps:
- Goat Cheese Croutons
- 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.
- Madeira Cream
- In a small saucepan, simmer the shallots in Madeira until the liquid is reduced to 1/4 cup. Add the cream, bring to a boil, then lower the heat and simmer 5-10 minutes, until the cream thickens slightly. Set aside.
- Wild Mushrooms
- 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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- 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.
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