Mushroom and Goat Cheese Spread

Mushroom and goat cheese spread served over bread served as Hors d’œuvres or starters is the essence of the Loire Valley cuisine.

Prepared by creaming and broiling porcini, cremini and wild mushrooms with goat cheese, shallots and garlic, this spread is perfect for making various bruschetta or crostini starters. You can prepare the spread in large batches before you host a gathering and broil it right before serving. The savoury and earthy flavours of the spread over crispy bread will leave everyone asking for more.

Health Benefits

Mushrooms have rich sources of dietary fibre, ribofloxin, thiamin, folate, vitamin D, vitamin B, copper, potassium and more minerals. While goat’s cheese is full of calcium, selenium, phosphorus, sodium, and vitamin D, vitamin C, vitamin A and other nutrients. The vitamins and minerals from all ingredients are beneficial for health and can help prevent various diseases.

Ingredients

boiling water: 1/4 cup

dried porcini mushrooms: 1/2 ounces

Butter: 1 tsp

extra virgin olive oil: 1 tsp

minced shallots: 1 tbsp

fresh thyme (finely chopped): 1 tbsp

fresh rosemary (finely chopped): 1 tbsp

salt to taste: 1/2 tsp

Freshly ground black pepper: 1/4 tsp

cloves of garlic – minced: 2

wild mushrooms (finely chopped): 8 ounces

cremini mushrooms (finely chopped): 8 ounces

sherry: 5 tbsp

goat cheese (divided): 6 tbsp

Cooking spray

chopped fresh parsley: 1 tbsp

How To Make Mushroom and Goat Cheese Spread

1. Preheat your broiler and grease an 8 inch baking dish with cooking spray or butter and set aside.
2. Add ¼ cup boiling water and porcini mushrooms to a bowl and let it stand for 10 minutes.
3. Strain the mushrooms in a colander, reserving the water; and chop the mushrooms into smaller pieces and set aside.
4. Heat a non-stick skillet over medium and melt butter with oil.
5. Add thyme, shallots, rosemary, pepper, garlic and salt to the butter and sauté for 2 minutes.
6. Add the porcini, wild and cremini mushrooms and cook for 10 more minutes, stirring frequently.
7. 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.
8. Remove the pan from heat, transfer the mushroom mixture and 3 tablespoons of cheese in a food processor. Process until smooth.
9. 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.
10. Remove from heat, sprinkle with parsley and spread on crostini or bruschetta to serve.

Trivia

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.