|100 g||porcini mushrooms — dried|
|1||onion — large, sliced into half moons|
|2||garlic — cloves|
|400 g||porcini mushrooms — pork or lamb|
|sea salt and freshly ground black pepper|
|1/2 cup||stock — vegetable|
|125 g||goat's milk cheese — sliced|
|bread — sourdough baguette or rye, toasted|
|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.
Top goat’s cheese croutons with mushrooms and finish with a few drops of truffle oil, if desired.
Text and image source: Fairlady magazine