"Gold Medal" Missouri Mushrooms in Madeira Broth
This dish was inspired by fall Sunday dinners in the Clary home which often included mushrooms. I love the contrast of the sweet Madeira with the tangy fresh Goat Cheese.
2 T. olive oil
1 lb. Sliced local Shittake
1 T. minced shallots
1 tsp. minced garlic
1 T. Chopped sage
1 cup Madeira
½ cup heavy cream
½ cup fresh goat cheese
Salt and Pepper to taste
In medium saucepan, heat oil until very hot. Add mushroom, garlic, sage, and shallots. Reduce heat and cover. Cook for about 10 minutes. Add Madeira, cream, goat cheese, and salt and pepper. Simmer until sauce is thick, stirring regularly to incorporate all the goat cheese. Pour over grilled crouton. Garnish with fried Sage. Optional, additional garnish are fried Enoki mushrooms.
For The Crouton:
1 thick slice homemade, white or wheat bread
1 T. Extra Virgin olive oil
1 tsp. minced garlic
Pinch of salt and pepper
With a round biscuit cutter, cut a 3 inch circle out of bread. In a small bowl, mix oil and garlic. With a pastry brush, brush bread liberally with garlic oil. Either grill until well marked or you may bake it at °375 for about 7 minutes or until the bread begins to brown.