Serves 4-6 as an appetizer
- one sourdough baguette, cut into ½ inch slices
- 6 oz. goat cheese or fromage blanc
- 1 pound mix of mushrooms, such as crimini, oyster, and shiitake
- 2 garlic cloves, sliced
- 2 sprigs of thyme, picked
- salt and pepper to taste
- 2 T cooking oil
- 2 T unsalted butter
- 2 T chopped fresh parsley and chives
Cut the mushrooms from their stem, reserve the stems, and cut the mushrooms into one-inch slices. Simmer the mushroom stems in cold water for three hours. Strain and reduce the liquid. Reserve.
Spread the goat cheese on the baguette slices. Drizzle the slices with oil and roast in the oven at 425 degrees until golden brown. Heat a sauté pan to medium-high heat. Add oil.
Cook the mushrooms without stirring. When they start to brown, add a small pat of butter and the thyme. When they are well-browned, add the salt, pepper, another pat of butter, and four ounces of the reserved mushroom stock. Cook for about 15 seconds to glaze the mushrooms with the stock and butter. Arrange the mushrooms on top of the goat cheese baguette, garnish with parsley and chives, and enjoy.