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March 13, 2008

Mushroom saute with goat cheese crostini...

1/2 c sun-dried tomatoes (not oil-packed)
1 c boiling water
6 T (3/4 stick) butter
4 garlic cloves, chopped
1/2 t dried crushed red pepper
1/2 t dried thyme
1 lb fresh shiitake mushrooms, stemmed, sliced
12 oz button mushrooms, sliced
1/2 c white wine
1 T fresh lemon juice
8 artichoke hearts from 14-oz can, cut into 1/2-inch wedges
1/4 cup chopped fresh basil
1 tablespoon chopped fresh parsley
1 French-bread baguette, cut diagonally into 1/3-inch-thick slices
6 T (3/4 stick) butter, melted
1/2 c (about) freshly grated parmesan cheese
8 oz goat cheese

I have made this appetizer a few times and it's delish;)
Prep: Place sun-dried tomatoes in small bowl. Pour boiling water over tomatoes; let soak until soft, about 20 minutes. Drain tomatoes; slice thinly. Set aside. Melt 4 tablespoons butter in heavy large skillet over medium heat. Add garlic, dried red pepper and thyme; sauté 1 minute. Increase heat to medium-high. Add shiitake and button mushrooms and sauté until brown, about 10 minutes. Add wine and lemon juice and simmer 2 minutes. Mix in sun-dried tomatoes and artichokes. Mix in basil and 2 tablespoons butter. Season to taste with salt and pepper. Transfer to bowl; sprinkle with chopped parsley.

Preheat oven to 375°F. Arrange baguette slices in single layer on baking sheet. Bake until golden, about 8 minutes. Remove from oven; maintain oven temperature. Brush each baguette slice with butter and sprinkle with Parmesan cheese. Return to oven; bake until cheese begins to melt, about 5 minutes. Serve warm crostini with goat cheese and mushroom mixture. (Can also substitute blue cheese instead of goat cheese).

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