Mushroom and Goat Cheese Spread
dried porcini mushrooms
extra virgin olive oil
fresh thyme (finely chopped)
fresh rosemary (finely chopped)
salt to taste
Freshly ground black pepper
cloves of garlic – minced
wild mushrooms (finely chopped)
cremini mushrooms (finely chopped)
goat cheese (divided)
chopped fresh parsley
How to Make Mushroom and Goat Cheese Spread
- Preheat your broiler and grease an 8 inch baking dish with cooking spray or butter and set aside.
- Add ¼ cup boiling water and porcini mushrooms to a bowl and let it stand for 10 minutes.
- Strain the mushrooms in a colander, reserving the water; and chop the mushrooms into smaller pieces and set aside.
- Heat a non-stick skillet over medium and melt butter with oil.
- Add thyme, shallots, rosemary, pepper, garlic and salt to the butter and sauté for 2 minutes.
- Add the porcini, wild and cremini mushrooms and cook for 10 more minutes, stirring frequently.
- Pour in the reserved mushroom water and sherry to the pan, scraping the bottom to glaze it. Let the sauce cook for 5 minutes or until the liquid almost disappears.
- Remove the pan from heat, transfer the mushroom mixture and 3 tablespoons of cheese in a food processor. Process until smooth.
- Scrape the mixture into the baking dish, sprinkle with the remaining cheese and broil for 7 minutes or until the edges of the cheese begin to brown.
- Remove from heat, sprinkle with parsley and spread on crostini or bruschetta to serve.
There are more than 30 species of mushrooms that actually glow in complete darkness. A chemical reaction called bioluminescence produces a glow called foxfire. People from all centuries have been known to use these mushrooms to find their way through woods.