Wild Mushroom Spread With Croutons Recipes

CROUTONS

Steps:

• Preheat the oven to 350 degrees F.
• Whisk the butter, olive oil, oregano and garlic salt. Toss with the bread cubes. Spread in a single layer on a baking sheet. Bake until golden brown and toasted, 15 to 20 minutes.

WILD MUSHROOM SALAD

Steps:

• Preheat the oven to 400°F.
• Put the mushrooms in a roasting pan or on a rimmed baking sheet, toss with 2 tablespoons of the oil, and season with salt and pepper. Roast in the oven, stirring a few times, until soft and golden brown, about 25 minutes.
• Meanwhile, whisk together the remaining 1/2 cup oil, the vinegar, thyme, and chopped parsley and season with salt and pepper. Reserve 3 tablespoons of the vinaigrette in a small bowl.
• Add the warm mushrooms to the remaining vinaigrette, season with salt and pepper, and stir to combine. Let the mixture sit at room temperature for at least 30 minutes to marinate.
• Put the quinoa grains into a fine-mesh strainer and rinse under cold running water for 1 minute. Drain well. Transfer the quinoa to a medium saucepan. Add 2 cups cold water and 1 tablespoon salt, cover the pot, and bring to a boil over high heat. Reduce the heat to low and cook until the quinoa is tender and the water has evaporated, about 18 minutes. Turn off the heat and let stand for 10 minutes without lifting the cover. Spoon the quinoa into the marinated mushrooms and stir to combine.
• Put the greens in a large bowl, toss with the reserved balsamic vinaigrette, and season with salt and pepper. Divide the greens among 4 large plates and top the greens with some of the quinoa-mushroom salad. Drizzle the quinoa salad with the truffle oil, if using, season with additional pepper, and garnish with parsley leaves.
• Spread some of the caramelized shallots over the toasted bread and top with a slice of cheese. Place 3 croutons around the perimeter of each plate.
• Melt the butter with the oil in a medium sauté pan over medium heat. Add the shallots and cook, stirring occasionally, until softened and golden brown, 20 to 25 minutes.
• Add the sugar and vinegar and cook until the mixture thickens and becomes jamlike, about 15 minutes. If the mixture becomes too thick to spread, stir in a tablespoon or so of water.
• Add the thyme and season with salt and pepper. Remove and let cool to room temperature. The marmalade will keep for 2 days in a tightly sealed container in the refrigerator. Bring to room temperature before serving.

SAVORY MUSHROOM SPREAD

Steps:

• Melt butter in skillet. Add mushrooms, shallots and garlic and saute about 6 minutes on med-high heat.
• Add wine and cook 2 minutes longer.
• Cool mixture.
• Remove to serving bowl and stir in sour cream and nuts.
• Season to taste with salt and pepper.
• Serve with baguettes or crackers.

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.