Red Wine Roasted Mushrooms on Goat Cheese Garlic Toasts.
This is like a double whammy for many of your faces.
I’m pretty sure mushrooms and goat cheese are strictly in the “loathe” category for many people? Luckily I’m not one of them. Apologies. Sort of.
Okay. I’m at least semi-compassionate regarding the mushrooms, which is a lot more than I can say about other aspects of my life. Emphasis on the “semi” though. I used to be a mushroom hater too. My dad swore up and down (he still does) that they are a fungus that should not be consumed. I agreed, mainly because I was lazy and afraid of trying new things. And because canned mushrooms dumped on sub par pizza does not a mushroom lover make. Ever.
I sautéed them in butter. And salted them – afterwards. Holy cow. It was like angels singing.
And every other cliche term that comes to mind right now? Yeah. It was like that too.
I’m pretty sure that I tell you this story every single time I post a recipe focused on mushrooms, but the point is that I was almost instantly hooked and have been ever since. I still prefer them in moderation and usually with.. “other things”… whatever that may be. In this instance it’s toasted bread and goat cheese. And red wine. It’s not like you can ever go wrong with THAT.
There is something about really crusty (uh, in a good way), toasted, buttery bread and soft, juicy mushrooms. I don’t know what it is.
Oh – I’ve totally done something with this combination before in the form of risotto. Um, it’s only one of my favorite meals ever to exist in the history of things existing in the universe. That I’m now just realizing hasn’t been in my dinner rotation at all recently and I just want to scream WHY NOT!? to anyone that will listen. Which happens to be you. Goodness, you should be so thrilled that you don’t have to live with me. I am a legitimate pain in the arse. Not only would I subject you to random shouts of fury but then you would also have to listen to my constant (loud/poor/perfect) singing of one-hit wonders from the 90s. Which are, how do I say thing… fabulous.
But then I’d make you mushroom toasts and turn it all around. I hope?
- 12 ounces mini mushrooms, portobellos/white, stems removed if desired
- 1/2 cup red wine
- 2 tablespoons unsalted butter, melted
- 2 tablespoons olive oil
- 2 garlic cloves, minced or pressed
- 2 teaspoons fresh thyme leaves
- 2 teaspoons freshly chopped oregano
- 1/4 teaspoon pepper
- 1/4 teaspoon coarse sea salt
- 2 tablespoons freshly chopped parsley
- 1 loaf of artisan grain bread or 1 baguette, sliced
- 4 tablespoons unsalted butter, softened butter
- 1/2 teaspoon garlic salt
- 12 ounces goat cheese, softened
- Preheat oven to 425 degrees F.
- Add mushrooms to a large baking dish, then add butter, olive oil, garlic, thyme and oregano, tossing well to coat. Pour in the red wine and mix well, coating all the mushrooms. Roast for 25-30 minutes, until mushrooms are soft and juicy, tossing once or twice in between cooking time. Remove and sprinkle on salt and pepper, stirring well. Sprinkle on chopped parsley.
- While the mushrooms are cooking, prepare sliced bread on a baking sheet. Spread with softened butter and a sprinkle of garlic salt. Either place on the lower rack in the oven under the mushrooms, or wait until the mushrooms are finished. Bake for 10-12 minutes, until golden brown, checking once during cooking time. Remove and let cool slightly, then spread with softened goat cheese. Top with mushrooms!
- You can also just eat these mushrooms… straight.