Goat Cheese Croutons With Wild Mushrooms In Madeira Cream Recipes

GOAT CHEESE CROUTONS

Steps:

• Brush the sliced baguette with olive oil, toast in a 350 degree oven until crisp and golden. Remove from the oven and allow to cool for several minutes before spreading a thin layer of cheese on each crouton and dust the cheese with black pepper. Place the croutons under a broiler to brown the cheese slightly before serving.;

OVEN-ROASTED WILD MUSHROOMS WITH GOAT CHEESE AND CHILE OIL

Steps:

• Preheat oven to 425 degrees F.
• In a large mixing bowl, combine the mushrooms with the olive oil, and shallots, then season with salt and black pepper.
• Arrange the mushrooms evenly in one layer in a heavy roasting pan and roast for 15 minutes or until tender. Remove the mushrooms from the roasting pan and place into a large cazuela or baking dish. Drizzle with 1/2 cup of chile oil and top with the slices of cheese. Bake until hot, 5 to 8 minutes. Remove from the oven, garnish with thyme, and drizzle with the remaining chile oil. Serve with lots of crusty French bread.
• Place all ingredients in a blender and puree. Strain mixture through a fine strainer. Reserve. This may be done up to one day in advance.

GOAT CHEESE CRUTONS W/ WILD MUSHROOMS IN MADEIRA CREAM

Steps:

• In a small bowl, use a fork to combine the goat cheese and butter. Lightly toast the bread. Spread equal portions of the goat cheese mixture on the toast. Trim the crusts and cut the squares in half. (The toasts will have a cleaner edge if you trim the crusts after spreading on the goat cheese.) Set aside. In a small saucepan, simmer the shallots in Madeira until the liquid is reduced to ¼ cup. Add the cream, bring to a boil, then lower the heat and simmer 5-10 minutes, until the cream thickens slightly. Set aside. Turn on the broiler. Remove the tough stems from the mushrooms and discard. Slice or tear the mushrooms into pieces.Melt the butter in a large skillet over medium-high heat. When the butter is bubbling but not browned, add the mushrooms and cook until they're golden brown and crispy, 4-5 minutes. Stir in the garlic and Madeira cream. Turn the heat to high and boil for about 2 minutes, until the mushrooms have absorbed most of the cream. Season with salt and pepper and fold in the 2 teaspoons chives. Broil the goat cheese croutons until bubbly and lightly browned. Arrange the croutons on plates and spoon the mushroom mixture over them. Garnish with chives.

GOAT CHEESE CRUTONS W/ WILD MUSHROOMS IN MADEIRA CREAM

Steps:

• In a small bowl, use a fork to combine the goat cheese and butter. Lightly toast the bread. Spread equal portions of the goat cheese mixture on the toast. Trim the crusts and cut the squares in half. (The toasts will have a cleaner edge if you trim the crusts after spreading on the goat cheese.) Set aside. In a small saucepan, simmer the shallots in Madeira until the liquid is reduced to ¼ cup. Add the cream, bring to a boil, then lower the heat and simmer 5-10 minutes, until the cream thickens slightly. Set aside. Turn on the broiler. Remove the tough stems from the mushrooms and discard. Slice or tear the mushrooms into pieces.Melt the butter in a large skillet over medium-high heat. When the butter is bubbling but not browned, add the mushrooms and cook until they're golden brown and crispy, 4-5 minutes. Stir in the garlic and Madeira cream. Turn the heat to high and boil for about 2 minutes, until the mushrooms have absorbed most of the cream. Season with salt and pepper and fold in the 2 teaspoons chives. Broil the goat cheese croutons until bubbly and lightly browned. Arrange the croutons on plates and spoon the mushroom mixture over them. Garnish with chives.

GOAT CHEESE MUSHROOMS

Steps:

• Preheat oven to 375°. Place mushroom caps in a greased 15x10x1-in. baking pan. Fill each with 1 teaspoon cheese; top each with 1 teaspoon red pepper. Sprinkle with pepper; drizzle with oil. , Bake 15-18 minutes or until mushrooms are tender. Sprinkle with parsley.

WILD MUSHROOM AND GOAT CHEESE QUESADILLAS

Steps:

• Saute the mushrooms, red bell pepper and green bell pepper in the olive oil in a skillet for 4 to 5 minutes.
• Add the garlic and green onions. Saute for 2 minutes.
• Remove from the heat. Stir in the goat cheese.
• Spread 3 heaping tablespoons of the mushroom, bell pepper and goat cheese mixture over 4 tortillas. Top with the remaining tortillas.
• Grill on a flat griddle or in a large skillet on both sides until golden brown.
• Cut each quesadilla into 6 wedges.

GOAT CHEESE CROUTONS WITH WILD MUSHROOMS IN MADEIRA CREAM

Steps:

• Goat Cheese Croutons
• In a small bowl, use a fork to combine the goat cheese and butter. Lightly toast the bread. Spread equal portions of the goat cheese mixture on the toast. Trim the crusts and cut the squares in half. (The toasts will have a cleaner edge if you trim the crusts after spreading on the goat cheese.) Set aside.
• Madeira Cream
• In a small saucepan, simmer the shallots in Madeira until the liquid is reduced to 1/4 cup. Add the cream, bring to a boil, then lower the heat and simmer 5-10 minutes, until the cream thickens slightly. Set aside.
• Wild Mushrooms
• Turn on the broiler. Remove the tough stems from the mushrooms and discard. Slice or tear the mushrooms into pieces. Melt the butter in a large skillet over medium-high heat. When the butter is bubbling but not browned, add the mushrooms and cook until they're golden brown and crispy, 4-5 minutes. Stir in the garlic and Madeira cream. Turn the heat to high and boil for about 2 minutes, until the mushrooms have absorbed most of the cream. Season with salt and pepper and fold in the 2 teaspoons chives.
• Broil the goat cheese croutons until bubbly and lightly browned. Arrange the croutons on plates and spoon the mushroom mixture over them. Garnish with chives.

OVEN-ROASTED WILD MUSHROOMS WITH GOAT CHEESE AND CHILI OIL

Steps:

• Preheat oven to 425 degrees. In a large bowl, combine mushrooms, 3 tablespoons olive oil, garlic and shallots, and salt and pepper to taste. Mix until the ingredients are lightly coated with oil.
• Arrange evenly in one layer in a large, heavy roasting pan and roast until tender, about 15 minutes. Remove from pan, and let cool.
• Prepare chili oil: in a blender, combine 1 cup olive oil, the New Mexico chilies, the chile de arbole and ancho powder. Puree. Strain through a fine strainer, and reserve. (Recipe to this point can be made a day ahead.)
• To serve, preheat the oven to 425 degrees. Place the mushrooms in a large baking dish, drizzle with 1/2 cup chili oil and top with cheese slices. Bake until hot, 5 to 8 minutes. Remove from oven, garnish with thyme, and drizzle with a little more chili oil (any remainder will keep for three days). Serve hot.

GOAT CHEESE CROUTONS WITH WILD MUSHROOMS IN MADERIA CREAM

Steps:

• For the goat cheese croutons:
• Combine goat cheese and butter; lightly toast bread.
• Spread equal portions of goat cheese mixture onto toast; trim the crusts and cut bread slices into four equal portions.
• Set aside for the time being, but when you get to making the mushrooms, you'll want to broil the croutons until bubbly and lightly browned.
• For the Madeira Cream:.
• In a small saucepan, simmer the shallots in Madeira until the liquid is reduced to 1/4 cup.
• Add the cream, bring to a boil, then lower the heat and simmer 5-10 minutes, until the cream thickens; set aside.
• For the Wild Mushrooms:.
• Turn on the broiler and put your croutons in; remove when bubbly and lightly browned.
• Remove stems from the mushrooms, and tear the mushrooms into pieces.
• Melt butter in a large skillet over medium high heat.
• When the butter is bubbling but not browned, add the mushrooms and cook until they are golden brown and crispy, 4 to 5 minutes.
• Stir in the garlic and Madeira cream.
• Turn the heat to high and boil for 2 minutes, until mushrooms have absorbed most of the cream; season with salt and pepper, and stir in chives.
• To Serve:.
• Arrange croutons on serving platter, and spoon mushroom mixture onto each piece. Garnish with chives.