Shiitake Ragout On Chevre Crostini |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Shiitake mushrooms sautéed with a touch of garlic, shallot, & thyme, while sherry vinegar and wine add depth of flavor to this elegant appetizer. Ingredients:
for the crostini |
8 thin slices baguette |
1 tbsp butter, melted |
sea salt, to taste |
4 ounces soft chèvre |
for the ragout |
2 tbsp extra virgin olive oil |
1 tsp finely chopped garlic |
1 tbsp finely chopped shallots |
4 tsp chopped fresh thyme, divided |
2 cups shiitake mushrooms, julienned |
sea salt, to taste |
ground pepper, to taste |
1tbsp sherry vinegar |
1/4 cup sherry wine |
1/2 tsp cornstarch |
1tbsp crème fraiche |
Directions:
1. For the Crostini: -
2. Preheat oven to 350°F.
3. Brush baguette slices lightly with butter.
4. Bake until toasted and lightly browned, 4 to 5 minutes per side.
5. Lightly season with salt and spread with chèvre.
6. For the Ragout: -
7. Heat olive oil in a sauté pan over medium heat. Add garlic and shallot and cook until translucent, 1 to 2 minutes. Do not let the garlic brown.
8. Add half the thyme and all of the mushrooms.
9. Season with salt and pepper.
10. Let the mushrooms cook over medium-high heat without excessive stirring so they will brown.
11. Once mushrooms are browned and tender, 5 to 7 minutes, add sherry vinegar and reduce until the pan is dry.
12. Combine the cornstarch in the sherry wine until dissolved and add to the pan.
13. Cook until reduced and there is almost no liquid left in the pan. Remove from heat and stir in crème fraiche.
14. Taste and adjust seasoning with salt and pepper.
15. Place a tablespoon of ragout on each crostini and spread to cover the entire toast.
16. Garnish with remaining chopped thyme and serve warm.
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