Wild Mushroom and Goat Cheese Bruschetta
Prep time
Cook time
Total time
WILD MUSHROOM AND GOAT CHEESE BRUSCHETTA! These little guys are off the charts! Wild mushrooms are cooked in butter & olive oil, then simmered with Sherry, chicken stock, and fresh thyme, stir in goat cheese and sundried tomatoes and spread on sourdough slices then broil, sprinkle on chives and serve! Soooo goood!
Author: Ruth Guerri
Recipe type: Appetizer
Serves: 16
Ingredients
- 1 lb of mixed wild mushrooms (oyster, shiitake, cremini's) rough chopped
- 2 Tbs olive oil
- 1 Tbs of butter
- 4 garlic cloves, minced
- 2 Tbs of minced shallot or onion
- ¼ cup of dry sherry
- ¼ cup of chicken stock
- 1 heaping tsp of fresh thyme
- 1 tsp of salt
- ½ tsp of pepper
- 4 oz of goat cheese
- 2 Tbs of sun-dried tomatoes, chopped
- 16 thin slices of sourdough baguette,
- chopped chives for garnish
Instructions
- Start by coarsely chopping your mushrooms. Then heat the olive oil and butter in a large heavy skillet over medium heat( cast iron if you have one) Add the garlic and shallot, saute for 1 minute. Add in the mushrooms, saute for 6-7 minutes.
- Add sherry, chicken stock, thyme, and salt & pepper. Cook until the liquid evaporates, about 10 minutes. turn off the heat and stir in the goat cheese, sun-dried tomatoes, and the thyme.
- Switch on the broiler and place the bread slices on a broiler pan, broil for 2 minutes, then spread on the mushroom, goat cheese mixture and broil for more minute. Place on a serving dish and sprinkle on the chives, serve warm!
