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Wild mushrooms with goat’s cheese croutons and capers

Recipe from: 31 August 2015

Ingredients 13
Servings 4
Time 00:10


  • 100
    dried porcini
  • 100
  • 1
    large onion, sliced into half-moons
  • 2
    garlic cloves
  • a few sprigs of thyme
  • 400
    porcini mushrooms (or similar)
  • sea salt and black pepper
  • 1/4
  • 1/2
    vegetable stock
  • 1/2
  • 125
    goat’s cheese, cut into thick slices
  • sour dough baguette or rye, toasted
  • a few drops of truffle oil (optional)


Soak the dried porcini in boiling water for 20 minutes.

Heat the butter in a large pan and sauté the onion, garlic and thyme leaves until translucent. Add the mushrooms, starting with the larger varieties and working towards the smallest so that they all soften at the same time. Season.

Deglaze the pan with sherry and allow the mushrooms to absorb the liquid. Add the stock and capers; simmer briefly but don’t let the pan boil dry.

Top toast with goat’s cheese and drizzle with olive oil. Place back under the hot grill for a few minutes.

To serve

Top goat’s cheese croutons with mushrooms and finish with a few drops of truffle oil, if desired.

Text and image source: Fairlady magazine

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Read more on: vegetarian  |  mushrooms  |  recipes

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