Shiitake Ragoût on Chèvre Crostini

Shiitake Ragoût on Chèvre Crostini

Recipe Rating: 3.64564
Serves 8 as an appetizer
This elegant little appetizer features shiitake mushrooms sautéed with a touch of garlic, shallot and thyme. Sherry vinegar and wine add depth of flavor.
  • Crostini
  • 8 slices baguette, cut thin
  • 1 tablespoon unsalted butter, melted
  • 1/4 teaspoon fine sea salt
  • 4 ounces soft chèvre
  • Ragoût
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon garlic, finely chopped
  • 1 medium shallot, finely chopped
  • 4 teaspoons chopped fresh thyme, divided
  • 2 cups shiitake mushrooms, julienned
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon sherry vinegar
  • 1/4 cup sherry wine
  • 1/2 teaspoon cornstarch
  • 1 tablespoon crème fraîche
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For crostini, preheat the oven to 350°F. Brush baguette slices lightly with butter. Bake until toasted and lightly browned, 4 to 5 minutes per side. Lightly season with salt and spread with chèvre.

For ragoût, heat oil in a skillet over medium heat. Add shallot and garlic and cook until translucent, 1 to 2 minutes. Do not let garlic brown. Add mushrooms and 2 teaspoons thyme. Season with salt and pepper. Cook over medium-high heat without excessive stirring so mushrooms will brown.

Once mushrooms are browned and tender, about 5 to 7 minutes, add sherry vinegar and reduce until the pan is dry. Combine cornstarch and sherry wine, stirring to dissolve, and add to the pan. Cook until reduced or until there is very little liquid remaining in the pan.

Remove from heat and stir in crème fraîche. Place a tablespoon of ragoût on each crostini and spread to cover the entire toast. Garnish with remaining 2 teaspoons thyme and serve warm.
Nutritional Info: 
Per Serving: 150 calories (80 from fat), 9g total fat, 4g saturated fat, 10mg cholesterol, 380mg sodium, 12g carbohydrates, (1 g dietary fiber, 2g sugar), 4g protein.
Special Diets: 

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