Wild Mushroom Spread With Croutons Recipes

BROCCOLI SALAD WITH BAKED CROUTONS

Steps:

• For the salad: Preheat the oven to 375 degrees F. Line a baking sheet with parchment.
• Cut the broccoli heads into florets and then chop in bite-size pieces. Place in a large salad bowl.
• When the oven is preheated, place the prosciutto on the prepared baking sheet. Cut biscuit dough scraps into bite-size pieces and place them on a separate baking sheet. Bake the biscuit scraps for 10 minutes and the prosciutto for 15, turning the baking sheets after 7 minutes. Allow to cool, then break the prosciutto into small pieces.
• Add the onions and prosciutto pieces to the salad bowl and toss gently to distribute.
• For the dressing: In a small mixing bowl, add the balsamic vinegar, maple syrup, mustard, chili paste, salt, pepper and garlic; whisk to combine. Whisk in the olive oil in a slow, steady stream until the dressing emulsifies and thickens.
• Pour a little less than half of the dressing over the broccoli mixture, or add to taste; toss to coat evenly. Top with biscuit croutons just before serving.

GOAT CHEESE CROUTONS WITH WILD MUSHROOMS IN MADERIA CREAM

Steps:

• For the goat cheese croutons:
• Combine goat cheese and butter; lightly toast bread.
• Spread equal portions of goat cheese mixture onto toast; trim the crusts and cut bread slices into four equal portions.
• Set aside for the time being, but when you get to making the mushrooms, you'll want to broil the croutons until bubbly and lightly browned.
• For the Madeira Cream:.
• In a small saucepan, simmer the shallots in Madeira until the liquid is reduced to 1/4 cup.
• Add the cream, bring to a boil, then lower the heat and simmer 5-10 minutes, until the cream thickens; set aside.
• For the Wild Mushrooms:.
• Turn on the broiler and put your croutons in; remove when bubbly and lightly browned.
• Remove stems from the mushrooms, and tear the mushrooms into pieces.
• Melt butter in a large skillet over medium high heat.
• When the butter is bubbling but not browned, add the mushrooms and cook until they are golden brown and crispy, 4 to 5 minutes.
• Stir in the garlic and Madeira cream.
• Turn the heat to high and boil for 2 minutes, until mushrooms have absorbed most of the cream; season with salt and pepper, and stir in chives.
• To Serve:.
• Arrange croutons on serving platter, and spoon mushroom mixture onto each piece. Garnish with chives.

GOAT CHEESE CROUTONS WITH WILD MUSHROOMS IN MADEIRA CREAM

Steps:

• Goat Cheese Croutons
• In a small bowl, use a fork to combine the goat cheese and butter. Lightly toast the bread. Spread equal portions of the goat cheese mixture on the toast. Trim the crusts and cut the squares in half. (The toasts will have a cleaner edge if you trim the crusts after spreading on the goat cheese.) Set aside.
• Madeira Cream
• In a small saucepan, simmer the shallots in Madeira until the liquid is reduced to 1/4 cup. Add the cream, bring to a boil, then lower the heat and simmer 5-10 minutes, until the cream thickens slightly. Set aside.
• Wild Mushrooms
• Turn on the broiler. Remove the tough stems from the mushrooms and discard. Slice or tear the mushrooms into pieces. Melt the butter in a large skillet over medium-high heat. When the butter is bubbling but not browned, add the mushrooms and cook until they're golden brown and crispy, 4-5 minutes. Stir in the garlic and Madeira cream. Turn the heat to high and boil for about 2 minutes, until the mushrooms have absorbed most of the cream. Season with salt and pepper and fold in the 2 teaspoons chives.
• Broil the goat cheese croutons until bubbly and lightly browned. Arrange the croutons on plates and spoon the mushroom mixture over them. Garnish with chives.