Mushroom Toast Recipe
King trumpet, maitake, beech, shitake, cremini, creamed goat cheese baguette, balsamic reduction
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Ingredients
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Mushroom Medley
Creamed Goat Cheese
Bread and Balsamic Reduction
Method
Prepare the Balsamic Reduction
- 1
Make the Reduction
In a small saucepan, combine the balsamic vinegar and honey. Bring to a gentle simmer over medium heat, stirring occasionally.
- 2
Reduce the Mixture
Continue to simmer for about 10-15 minutes until the mixture is reduced by half and has thickened slightly. Remove from heat and let cool.
Cook the Mushrooms
- 3
Prepare the Mushrooms
Clean the mushrooms with a damp cloth and slice them into thin strips.
- 4
Sauté the Mushrooms
In a large skillet, heat the olive oil over medium heat. Add the mushrooms and sauté for about 5-7 minutes until they are tender and golden brown. Season with salt, black pepper, and thyme.
Prepare the Creamed Goat Cheese
- 5
Mix the Cheese
In a bowl, combine the creamed goat cheese with a pinch of salt and pepper. Stir until smooth and well combined.
Assemble the Toast
- 6
Slice the Baguette
Slice the baguette diagonally into 1-inch thick pieces.
- 7
Spread the Cheese
Spread a generous layer of the creamed goat cheese onto each slice of baguette.
- 8
Top with Mushrooms
Place a portion of the sautéed mushroom medley on top of the cheese-covered baguette slices.
- 9
Drizzle the Reduction
Drizzle the balsamic reduction over the mushrooms on each toast.
