Mushroom Saute With Goat Cheese Crostini Food

WILD MUSHROOM CROSTINI WITH GOAT CHEESE

Steps:

• Heat large skillet over medium high heat. Add olive oil and butter. When butter is melted, add chopped shallot, sliced mushrooms, salt, and pepper. Sauté, stirring occasionally, until mushrooms have browned and liquid has evaporated.
• Add minced garlic; sauté for 1 minute or until fragrant.
• Add white wine and fresh thyme, sauté 2 minutes more or until wine has mostly evaporated.
• Remove from heat; cool slightly. Taste, and add more salt and pepper, if desired.
• Spread goat cheese on crostini, pile on mushrooms, and sprinkle with parsley. Serve immediately.

MUSHROOM SAUTE WITH GOAT CHEESE CROSTINI

Steps:

• Place sun-dried tomatoes in small bowl.
• Pour boiling water over tomatoes; let soak until soft, about 20 minutes.
• Drain tomatoes; slice thinly.
• Set aside.
• Melt 4 tablespoons butter in heavy large skillet over medium heat.
• Add garlic, dried red pepper and thyme; saute 1 minute.
• Increase heat to medium-high.
• Add shiitake and button mushrooms and saute until brown, about 10 minutes.
• Add wine and lemon juice and simmer 2 minutes.
• Mix in sun-dried tomatoes and artichokes.
• (Can be prepared 2 hours ahead. Let stand at room temperature. Rewarm over medium heat before continuing.)
• Mix in basil and 2 tablespoons butter.
• Season to taste with salt and pepper.
• Transfer to bowl; sprinkle with chopped parsley.
• Preheat oven to 375°F
• Arrange baguette slices in single layer on baking sheet.
• Bake until golden, about 8 minutes.
• Remove from oven; maintain oven temperature.
• Brush each baguette slice with butter and sprinkle with Parmesan cheese.
• Return to oven; bake until cheese begins to melt, about 5 minutes.
• Serve warm crostini with goat cheese and mushroom mixture.

MUSHROOM CROSTINI

Steps:

• Preheat oven: Set the oven rack to the middle position. Heat oven to 350ºF.

MUSHROOM SAUTé WITH GOAT CHEESE CROSTINI

Steps:

• Place sun-dried tomatoes in small bowl. Pour boiling water over tomatoes; let soak until soft, about 20 minutes. Drain tomatoes; slice thinly. Set aside. Melt 4 tablespoons butter in heavy large skillet over medium heat. Add garlic, dried red pepper and thyme; sauté 1 minute. Increase heat to medium-high. Add shiitake and button mushrooms and sauté until brown, about 10 minutes. Add wine and lemon juice and simmer 2 minutes. Mix in sun-dried tomatoes and artichokes. (Can be prepared 2 hours ahead. Let stand at room temperature. Rewarm over medium heat before continuing.) Mix in basil and 2 tablespoons butter. Season to taste with salt and pepper. Transfer to bowl; sprinkle with chopped parsley.
• Preheat oven to 375°F. Arrange baguette slices in single layer on baking sheet. Bake until golden, about 8 minutes. Remove from oven; maintain oven temperature. Brush each baguette slice with butter and sprinkle with Parmesan cheese. Return to oven; bake until cheese begins to melt, about 5 minutes.
• Serve warm crostini with goat cheese and mushroom mixture.

MUSHROOM SAUTE WITH GOAT CHEESE CROSTINI

Steps:

• Place sun-dried tomatoes in small bowl. Pour boiling water over tomatoes; let soak until soft, about 20 minutes. Drain tomatoes; slice thinly. Set aside.
• Melt 4 tablespoons butter in heavy large skillet over medium heat. Add garlic, dried red pepper and thyme; sauté 1 minute. Increase heat to medium-high. Add shiitake and button mushrooms and sauté until brown, about 10 minutes. Add wine and lemon juice and simmer 2 minutes. Mix in sun-dried tomatoes and artichokes. (Can be prepared 2 hours ahead. Let stand at room temperature. Rewarm over medium heat before continuing.)
• Mix in basil and 2 tablespoons butter. Season to taste with salt and pepper. Transfer to bowl; sprinkle with chopped parsley.
• Preheat oven to 375°F. Arrange baguette slices in single layer on baking sheet. Bake until golden, about 8 minutes. Remove from oven; maintain oven temperature. Brush each baguette slice with butter and sprinkle with Parmesan cheese. Return to oven; bake until cheese begins to melt, about 5 minutes.
• Serve warm crostini with goat cheese and mushroom mixture.
• Makes 12 appetizer servings.