Goat Cheese Croutons with Wild Mushrooms in Madeira Cream
Published by Knopf
This dish was an accidental smash hit. Like many of our best sellers, it began as a special and was created in a moment of resourcefulness when we had an overabundance of mushrooms. It quickly became a signature, and it remains one of our most popular items. To achieve the best flavor and texture, it’s essential to sauté the mushrooms in a very hot pan, so they will be nicely browned and crispy.
Preparation Time - Text 30 Minutes
Cooking Methodbroiling, sauteeing
Total Timeunder 1 hour
OccasionCasual Dinner Party
Recipe Coursehot appetizer
Dietary Considerationhot appetizer
Taste and Texturebuttery, cheesy, creamy, crisp, crunchy, savory
Type of Dishvegetable
- ½ cup fresh goat cheese, softened to room temperature
- 1 tablespoon butter, softened
- 4 slices 7-Grain (or any whole-grain) bread
- 2 tablespoons shallots, finely chopped
- 1 cup Madeira (such as Rainwater or Sercial)
- 1 cup heavy cream
- ½ pound wild mushrooms (preferably a mix of oyster mushrooms, shiitakes, and/or chanterelles)
- 2 tablespoons butter
- 1 garlic clove, minced
- Madeira Cream
- Salt and pepper
- 2 teaspoons snipped fresh chives, plus extra for garnish
- 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.
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.
2007 Susan Spicer