Mushroom Sauté With Goat Cheese Crostini Recipes
MUSHROOM SAUTé WITH GOAT CHEESE CROSTINI
Categories Cheese Garlic Mushroom Tomato Appetizer Sauté Mother's Day Father's Day Goat Cheese Spring Birthday Engagement Party Potluck Bon Appétit
Yield Makes 12 appetizer servings
Number Of Ingredients 17
Steps:
- Place sun-dried tomatoes in small bowl. Pour boiling water over tomatoes; let soak until soft, about 20 minutes. Drain tomatoes; slice thinly. Set aside. Melt 4 tablespoons butter in heavy large skillet over medium heat. Add garlic, dried red pepper and thyme; sauté 1 minute. Increase heat to medium-high. Add shiitake and button mushrooms and sauté until brown, about 10 minutes. Add wine and lemon juice and simmer 2 minutes. Mix in sun-dried tomatoes and artichokes. (Can be prepared 2 hours ahead. Let stand at room temperature. Rewarm over medium heat before continuing.) Mix in basil and 2 tablespoons butter. Season to taste with salt and pepper. Transfer to bowl; sprinkle with chopped parsley.
- Preheat oven to 375°F. Arrange baguette slices in single layer on baking sheet. Bake until golden, about 8 minutes. Remove from oven; maintain oven temperature. Brush each baguette slice with butter and sprinkle with Parmesan cheese. Return to oven; bake until cheese begins to melt, about 5 minutes.
- Serve warm crostini with goat cheese and mushroom mixture.
MUSHROOM SAUTE WITH GOAT CHEESE CROSTINI
This is from The Place Next to the San Juan Ferry in Friday Harbor, Washington. It's a great appetizer and I'm guessing that it would be a great sauce on pasta too.
Provided by lazyme
Categories < 60 Mins
Time 40m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Place sun-dried tomatoes in small bowl.
- Pour boiling water over tomatoes; let soak until soft, about 20 minutes.
- Drain tomatoes; slice thinly.
- Set aside.
- Melt 4 tablespoons butter in heavy large skillet over medium heat.
- Add garlic, dried red pepper and thyme; saute 1 minute.
- Increase heat to medium-high.
- Add shiitake and button mushrooms and saute until brown, about 10 minutes.
- Add wine and lemon juice and simmer 2 minutes.
- Mix in sun-dried tomatoes and artichokes.
- (Can be prepared 2 hours ahead. Let stand at room temperature. Rewarm over medium heat before continuing.)
- Mix in basil and 2 tablespoons butter.
- Season to taste with salt and pepper.
- Transfer to bowl; sprinkle with chopped parsley.
- Preheat oven to 375°F
- Arrange baguette slices in single layer on baking sheet.
- Bake until golden, about 8 minutes.
- Remove from oven; maintain oven temperature.
- Brush each baguette slice with butter and sprinkle with Parmesan cheese.
- Return to oven; bake until cheese begins to melt, about 5 minutes.
- Serve warm crostini with goat cheese and mushroom mixture.
Nutrition Facts : Calories 307.5, Fat 14.2, SaturatedFat 8.3, Cholesterol 34.2, Sodium 692, Carbohydrate 37.2, Fiber 6.9, Sugar 4, Protein 9.8
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