Mushroom Recipe

Preheat oven to 275°F (135°C). Place the cleaned and cut mushrooms into an ovenproof baking dish in a single layer if possible.

Add smashed garlic cloves, thyme sprigs, rosemary, and bay leaves to the dish. Pour olive oil over the mushrooms so they are mostly submerged (about 3 cups).

Season with kosher salt and freshly ground black pepper and gently stir to combine so flavor distributes.

Cover the dish tightly with foil and bake for 60–75 minutes, stirring gently halfway through, until mushrooms are tender and infused with garlic and herbs. Remove foil for the last 10 minutes if you want slightly drier edges.

Let mushrooms cool in the oil. Remove and discard bay leaves and herb stems. Reserve the confit oil for another use or lightly drizzle on assembly.

In a bowl, combine the soft goat cheese and softened cream cheese. Using a fork or small spatula, blend until smooth.

Add the milk or cream, lemon zest, salt, and black pepper. Mix to a spreadable consistency, adding a little more milk if needed.

Taste and adjust seasoning. Transfer to a serving bowl or keep refrigerated until assembly.

In a blender or food processor, combine cilantro leaves, Greek yogurt (or sour cream), lime juice, olive oil, garlic clove, honey (if using), and salt.

Blend until smooth. If the sauce is too thick, add up to 1 tablespoon water to reach desired pourable consistency.

Taste and adjust lime or salt. Chill until ready to use.

Combine the diced tomatoes, red onion, minced jalapeño, chopped cilantro, lime juice, and salt in a small bowl.

Stir and let sit 5–10 minutes for flavors to marry. Drain any excess liquid before assembling to avoid soggy bases.

If using tortillas, warm them briefly in a hot skillet or oven until pliable. If using crostini, toast until golden and crisp.

Spread about 1 tablespoon of the goat cheese mixture onto each tortilla or crostini.

Top with 1–2 tablespoons of mushroom confit per piece, making sure to drain excess oil so toppings aren’t greasy.

Spoon about 1 tablespoon of pico de gallo over the mushrooms.

Drizzle cilantro lime sauce over each assembled piece (about 1 teaspoon each) and finish with a few fresh cilantro leaves.

Sprinkle a pinch of flaky sea salt and serve immediately with lime wedges alongside.