Name: Gourmet mushroom and goat’s cheese toasties
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Cooking Method
Ingredients: 100 g porcini mushrooms dried; 100 g butter; 1 onion large, sliced into half moons; 2 garlic cloves; fresh thyme; 400 g porcini mushrooms pork or lamb; sea salt and freshly ground black pepper; 1/4 cup sherry; 1/2 cup stock vegetable; 1/2 cup capers; 125 g goat's milk cheese sliced; bread sourdough baguette or rye, toasted; truffle oil optional

Recipe Disclaimer

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Ingredients (13)

100 g	porcini mushrooms — dried
100 g	butter
1	onion — large, sliced into half moons
2	garlic — cloves
	fresh thyme
400 g	porcini mushrooms — pork or lamb
	sea salt and freshly ground black pepper
1/4 cup	sherry
1/2 cup	stock — vegetable
1/2 cup	capers
125 g	goat's milk cheese — sliced
	bread — sourdough baguette or rye, toasted
	truffle oil — optional

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Method:

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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