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.
Vine Art ... from the palate of first vine wine online 