Goat Cheese Croutons with Wild Mushrooms in Maderia Cream
Elevate your appetizer game with these Goat Cheese Croutons with Wild Mushrooms in Madeira Cream—a dish that seamlessly combines indulgent flavors and rustic charm. Crisp, golden baguette slices are generously spread with creamy goat cheese, creating the perfect canvas for a luxurious topping of sautéed wild mushrooms. The mushrooms are bathed in a decadent Madeira wine and heavy cream sauce, infused with aromatic garlic and fresh thyme for an unforgettable depth of flavor. Finished with a sprinkle of fresh parsley, this recipe is perfect for entertaining or as an elegant starter. Ready in just 45 minutes, it’s a sophisticated yet approachable dish that will impress your guests with every bite. Keywords: goat cheese croutons, wild mushrooms, Madeira cream sauce, easy appetizers, elegant starters.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 200 grams Goat cheese
- 1 loaf Baguette
- 3 tablespoons Olive oil
- 300 grams Wild mushrooms (such as cremini, shiitake, or oyster)
- 2 tablespoons Unsalted butter
- 2 Garlic cloves (minced)
- 1 teaspoon Fresh thyme (leaves only)
- 120 milliliters Madeira wine
- 150 milliliters Heavy cream
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper (freshly ground)
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Slice the baguette into 1/2-inch slices and brush both sides with 2 tablespoons of olive oil. Place them on a baking sheet and bake for 8-10 minutes, flipping halfway through, until golden and crisp.
Spread a layer of goat cheese on each toasted baguette slice and set aside.
Clean the wild mushrooms by wiping them with a damp cloth. Slice into bite-sized pieces.
Heat a large skillet over medium heat. Add 1 tablespoon of olive oil and 2 tablespoons of butter.
Once the butter is melted, add the minced garlic and cook for 1 minute until fragrant.
Add the mushrooms to the skillet and sauté for 6-8 minutes, stirring occasionally, until they release their moisture and begin to brown.
Stir in the fresh thyme, then pour in the Madeira wine. Let it simmer for 3-4 minutes until reduced by half.
Reduce the heat to low and stir in the heavy cream. Simmer for an additional 4-5 minutes, allowing the sauce to thicken slightly. Season with salt and black pepper to taste.
To assemble, place 2-3 goat cheese croutons on each plate. Spoon the wild mushroom and Madeira cream mixture over the croutons.
Garnish with freshly chopped parsley and serve immediately.
Nutrition Facts
Calories |
2922 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 185.6 g | 238% | |
| Saturated Fat | 94.7 g | 474% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 369 mg | 123% | |
| Sodium | 4137 mg | 180% | |
| Total Carbohydrate | 186.4 g | 68% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 23.5 g | ||
| Protein | 87.8 g | 176% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 500 mg | 38% | |
| Iron | 20.3 mg | 113% | |
| Potassium | 1615 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
