mushroom saute with goat cheese crostini

Name: Mushroom Saute with Goat Cheese Crostini
Prep time: 15 min
Cook time: 45 min
Yield: 12
Cuisine: American
Ingredients: 1 cup(s) boiling water; 1/2 cup(s) sun dried tomatoes, not oil-packed; 6 tablespoon(s) butter; 4 - garlic cloves, chopped; 1/2 teaspoon(s) dried crushed red pepper; 1/2 teaspoon(s) dried thyme; 1 pound(s) fresh shiitake mushrooms, stemmed, sliced; 12 ounce(s) button mushrooms, sliced; 1/2 cup(s) white wine; 1 tablespoon(s) fresh lemon juice; 8 - artichoke hearts (from 14-ounce can), cut into 1/2-inch wedges; 1/4 cup(s) chopped fresh basil; 1 tablespoon(s) chopped fresh parsley; 1 - crusty french bread baguette, cut diagonally into 1/2-inch thick slices; 6 tablespoon(s) butter, melted; 1/2 cup(s) freshly grated parmesan cheese; 8 ounce(s) herbed goat cheese

4 Pinches

Vicki Butts (lazyme)

Grapeview, WA

Updated on Apr 13, 2017

This is from The Place Next to the San Juan Ferry in Friday Harbor, Washington. It's a great appetizer and I'm guessing that it would be a great sauce on pasta too.

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prep time 15 Min

cook time 45 Min

method Stove Top

yield 12 serving(s)

Ingredients

1 cup boiling water
1/2 cup sun dried tomatoes, not oil-packed
6 tablespoons butter
4 - garlic cloves, chopped
1/2 teaspoon dried crushed red pepper
1/2 teaspoon dried thyme
1 pound fresh shiitake mushrooms, stemmed, sliced
12 ounces button mushrooms, sliced
1/2 cup white wine
1 tablespoon fresh lemon juice
8 - artichoke hearts (from 14-ounce can), cut into 1/2-inch wedges
1/4 cup chopped fresh basil
1 tablespoon chopped fresh parsley
1 - crusty french bread baguette, cut diagonally into 1/2-inch thick slices
6 tablespoons butter, melted
1/2 cup freshly grated parmesan cheese
8 ounces herbed goat cheese

How To Make mushroom saute with goat cheese crostini

Step 1

Place sun-dried tomatoes in small bowl. Pour boiling water over tomatoes; let soak until soft, about 20 minutes. Drain tomatoes; slice thinly. Set aside.

Step 2

Melt 4 tablespoons butter in heavy large skillet over medium heat. Add garlic, dried red pepper and thyme; sauté 1 minute. Increase heat to medium-high. Add shiitake and button mushrooms and sauté until brown, about 10 minutes. Add wine and lemon juice and simmer 2 minutes. Mix in sun-dried tomatoes and artichokes. (Can be prepared 2 hours ahead. Let stand at room temperature. Rewarm over medium heat before continuing.)
Step 3

Mix in basil and 2 tablespoons butter. Season to taste with salt and pepper. Transfer to bowl; sprinkle with chopped parsley.
Step 4

Preheat oven to 375°F. Arrange baguette slices in single layer on baking sheet. Bake until golden, about 8 minutes. Remove from oven; maintain oven temperature. Brush each baguette slice with butter and sprinkle with Parmesan cheese. Return to oven; bake until cheese begins to melt, about 5 minutes.
Step 5

Serve warm crostini with goat cheese and mushroom mixture.
Step 6

Makes 12 appetizer servings.
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