Meatless, Quick, Sides, Snacks

#6: Red Wine Mushroom & Baked Chèvre Toast

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In my apartment, I make a lot of meals that are best categorized as “things on toast.”

List of Things You Should Put on Toast:

1. cream cheese, lox, sliced tomato, black pepper

2. butter, lox, sliced tomato, fresh parsley

3. cream cheese, sliced cucumber & tomato, black pepper

4. sheep’s cheese, sliced tomato, oregano

5. finely minced raw garlic, olive oil, sea salt and fresh parsley

And the focal point of this post, red wine mushrooms and baked chèvre…on toast.

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This fancy/fungi toast is the only “thing on toast” that is new in my repertoire. Before, I had only ever sautéed mushrooms in plain butter. Boy, was I missing out.

Red Wine Mushroom & Baked Chèvre Toast

Wine-Sautéed Mushrooms

1 carton of baby portabella mushrooms (thinly sliced, if you’re feeling patient & concerned with aesthetic; sloppily diced, if you’re ravenous & don’t care)

2 T. butter

salt & pepper

1/4 c. red wine

Baked Chèvre

1 4-oz. log of chèvre

6 – 8 cloves of garlic, peeled & whole

1 T. olive oil

salt & pepper

red pepper flakes

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First, we’re baking the cheese. Preheat your oven to 375F, and take out the smallest baking dish you have. Unless you have ramekins, you hoity-toity jerk (is my jealousy showing? I want ramekins!). You’ll need something a bit meatier than a dainty little ramekin. Think a small bread pan.

Peel your garlic cloves, but keep them whole. Coat the bottom of the small dish completely with olive oil. Take your log of cheese and plop it into the dish.  Now, same with your garlic cloves. Make sure to stick some cloves in the cheese log, too.  Salt and pepper generously, and add red pepper flakes.

Once your oven is preheated, put the dish (uncovered) into the oven for at least 15 minutes, or until the cheese looks a bit melt-y and the garlic is tender (try cutting into it with a knife – it should cut effortlessly).

BUT! While your cheese is baking, put your butter into a large skillet over medium heat. Dice your mushrooms, quickly and lazily.

Once the butter is foaming, toss the diced mushrooms into the skillet. Salt and pepper.

Don’t crowd the mushrooms (thanks, Julia – it really is a great tip). Once the mushrooms are looking like they’re nearly done cooking – slightly browned, butter nearly gone – add the red wine. If you have a gas stove, be careful not to ignite yourself!

While the wine is reducing, slice your toast and put it in the toaster. Enjoy the smell of red wine and butter combining – there is no other smell like it in the world.

Let the red wine reduce, until the mushrooms look coated in burgundy, and the pan contains no liquid that could be deemed “runny.”

Now, take your toast and cover it in the baked cheese – don’t forget to eat the garlic cloves! Top with the mushrooms.

Eat on a napkin, hurriedly and while worrying incessantly about your to-do list, as all “things on toast” are meant to be eaten.

Tip: Leftover sautéed red wine mushrooms? Add them into an omelette, or mix in with pasta!

Original Recipe: Baked Goat Cheese with Garlic and Olive Oil

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