- ½ cup fresh goat cheese, softened to room temperature
- 1 tablespoon butter, softened
- 4 slices 7-Grain (or any whole-grain) bread
- 2 tablespoons shallots, finely chopped
- 1 cup Madeira (such as Rainwater or Sercial)
- 1 cup heavy cream
- ½ pound wild mushrooms (preferably a mix of oyster mushrooms, shiitakes, and/or chanterelles)
- 2 tablespoons butter
- 1 garlic clove, minced
- Madeira Cream
- Salt and pepper
- 2 teaspoons snipped fresh chives, plus extra for garnish
- 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.
- In a small saucepan, simmer the shallots in Madeira until the liquid is reduced to ¼ cup. Add the cream, bring to a boil, then lower the heat and simmer 5-10 minutes, until the cream thickens slightly. Set aside.
- 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.