Goat Cheese Croutons With Wild Mushrooms In Maderia Cream

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• 1/4 goat cheese, fresh and softened to room temperature
• 1 tablespoon butter, softened
• 6 slices whole grain bread
• 2 tablespoons shallots, finely chopped
• 1 cup madeira wine
• 1 cup heavy cream
• 1/2 lb mushroom, wild mix of shitakes and oysters
• 2 tablespoons butter
• 1 garlic clove, minced
• 2 teaspoons chives, fresh with extra for garnish

Recipe

• 1 for the goat cheese croutons:
• 2 combine goat cheese and butter; lightly toast bread.
• 3 spread equal portions of goat cheese mixture onto toast; trim the crusts and cut bread slices into four equal portions.
• 4 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.
• 5 for the madeira cream:.
• 6 in a small saucepan, simmer the shallots in madeira until the liquid is reduced to 1/4 cup.
• 7 add the cream, bring to a boil, then lower the heat and simmer 5-10 minutes, until the cream thickens; set aside.
• 8 for the wild mushrooms:.
• 9 turn on the broiler and put your croutons in; remove when bubbly and lightly browned.
• 10 remove stems from the mushrooms, and tear the mushrooms into pieces.
• 11 melt butter in a large skillet over medium high heat.
• 12 when the butter is bubbling but not browned, add the mushrooms and cook until they are golden brown and crispy, 4 to 5 minutes.
• 13 stir in the garlic and madeira cream.
• 14 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.
• 15 to serve:.
• 16 arrange croutons on serving platter, and spoon mushroom mixture onto each piece. garnish with chives.