King Oyster Mushroom Appetizer with Herbed Chêvre and Parmesan Cheese

King Oyster Mushroom Appetizers with Herbed Chêvre and Parmesan Cheese

Serves 6 – 8

5 to 6 King Oyster Mushrooms, wiped clean and ends trimmed (see slicing instructions, below)

3 tablespoons extra-virgin olive oil, plus extra for drizzling.

Salt and Pepper

1 baguette, sliced on the diagonal 1/2-inch thick, giving 24 slices 4 inches long

6 ounces soft goat cheese (plain or with herbs), at room temperature

2 ounces softened unsalted butter

1 teaspoon chopped fresh thyme and 2 tablespoons chopped fresh parsley (if not using herbed goat cheese)

1 piece Parmesan cheese (for shaving)

Preheat the oven to 375 degrees F.  Then, slice the mushrooms.  Cut them lengthwise into 1/4-inch slices — you’ll get 4 or 5 slices from each mushroom, depending on size.

Heat one tablespoon of the olive oil in a large non-stick skillet over medium heat.  When hot, add one-third of the mushroom slices.  Sprinkle them with salt and pepper.  Raise the heat to medium-high and cook for about 3 minutes, turning once, until they’re lightly golden.  Transfer the mushrooms to a dinner plate and repeat twice with the rest of the mushrooms.

When the mushrooms are cooked and cooling, put the goat cheese, butter, herbs, and a little salt and pepper in a medium bowl.  Using a fork, mash everything together.  Spread the cheese mixture over the bread, then top each piece with a mushroom and set the pieces on a baking sheet.  Using a vegetable peeler, cut 24 shavings of Parmesan cheese, each about 4 inches long.  Set the shavings on top of the mushrooms.  Put the sheet in the oven for 5 minutes, until everything is just heated through and the Parmesan starts to glisten.  Remove the pan from the oven and drizzle the appetizers with a little more olive oil.  Serve warm or at room temperature.

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