Goat Cheese Croutons With Wild Mushrooms In Maderia Cream Recipes

Steps:

• TO MAKE THE VINAIGRETTE: In a small bowl, whisk together the vinegar, salt, shallots, and thyme. Add the olive oil in a slow stream, whisking to emulsify. Season with pepper and more salt, if needed.
• TO MAKE THE SALAD: Heat the oven to 400 degrees F If you choose to make your own beets: Rub the beets with the olive oil, put them on a baking sheet, and bake until fork-tender, 60 to 90 minute When cooled, peel off the outer skin and slice the beets into 1/4-inch rounds.
• Cut the baguette into 12 slices about 1/4 inch thick. Toast under the broiler until light golden brown on one side; turn them over and lightly brown the other side. Cool. With a hot, wet knife, cut the goat cheese into 12 slices. Put a round of cheese on each slice of baguette. Sprinkle with the herbes de Provence, thyme, and pepper and set aside.
• When ready to serve the salad, heat the oven to 400 degrees F. Put the croutons in the oven until the cheese softens, about 5 minute Meanwhile, arrange a few slices of beets on salad plates. Season lightly with salt and pepper. In a large bowl, toss the greens, haricots verts, and olives with enough vinaigrette to just moisten them. Divide the mixture among the salad plates. Put a warm crouton on either side and serve.

Steps:

• For the goat cheese croutons:
• Combine goat cheese and butter; lightly toast bread.
• Spread equal portions of goat cheese mixture onto toast; trim the crusts and cut bread slices into four equal portions.
• Set aside for the time being, but when you get to making the mushrooms, you'll want to broil the croutons until bubbly and lightly browned.
• For the Madeira Cream:.
• In a small saucepan, simmer the shallots in Madeira until the liquid is reduced to 1/4 cup.
• Add the cream, bring to a boil, then lower the heat and simmer 5-10 minutes, until the cream thickens; set aside.
• For the Wild Mushrooms:.
• Turn on the broiler and put your croutons in; remove when bubbly and lightly browned.
• Remove stems from the mushrooms, and tear the mushrooms into pieces.
• Melt butter in a large skillet over medium high heat.
• When the butter is bubbling but not browned, add the mushrooms and cook until they are golden brown and crispy, 4 to 5 minutes.
• Stir in the garlic and Madeira cream.
• Turn the heat to high and boil for 2 minutes, until mushrooms have absorbed most of the cream; season with salt and pepper, and stir in chives.
• To Serve:.
• Arrange croutons on serving platter, and spoon mushroom mixture onto each piece. Garnish with chives.