Page 16 - Indulgence

Goat Cheese Crouton with Mushrooms

in Madeira Cream

After returning from a trip to New Orleans, a friend of mine introduced me to one of
my ALL TIME favorite recipes. She seduced the chef of Bayona Restaurant out of

these secret ingredients. Consider pairing with a white wine made from Chardonnay or
Sauvignon Blanc grapes, for reds, a wine made from Merlot or Pinot Noir grapes.
Thanks, Leslie MacGreggor!

Goat Cheese Crouton
4 slices 7 Grain Bread, toasted
4 oz. Goat Cheese, softened
3 T. butter, softened
Mix Goat Cheese and butter together in a small bowl. Spread this

mixture on the toasted bread. Trim crust from bread and cut bread slices
in half crosswise.

Madeira Cream
2 T. finely chopped shallots
3 oz. Madeira
6 oz. whipping cream
In a medium sauté pan, simmer shallots in Madeira until liquid is
reduced by half. Add cream and bring to a boil. Reduce heat and simmer
10 minutes until cream thickens slightly.

Mushroom Preparation
7 oz. mixed mushrooms, tough stems removed, sliced or torn in pieces
(shiitakes, oysters or chanterelles)
3 T. butter
1 t. minced garlic
Madeira Cream (from above)
Salt and pepper
2 t. chives, finely chopped
Meanwhile, in a large sauté pan, sauté mushrooms in butter until
golden brown. Add garlic and sauté for 2 more minutes. Add Madeira
Cream and bring to a boil. Cook for 3 minutes longer. Season to taste with
salt and pepper, and then add chives just before serving.

Final Assembly
Place toast with cheese under broiler just long enough to brown a little.
Remove from oven, arrange on plates, and then divide mushrooms
between the four plates. Garnish with parsley or celery leaves and serve.
Very Important! This dish cools very quickly so consume

immediately after serving.
Yield: SERVES 4 AS AN APPETIZER