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1
For the goat cheese croutons:
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2
Combine goat cheese and butter; lightly toast bread.
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3
Spread equal portions of goat cheese mixture onto toast; trim the crusts and cut bread slices into four equal portions.
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4
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.
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5
For the Madeira Cream:.
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6
In a small saucepan, simmer the shallots in Madeira until the liquid is reduced to 1/4 cup.
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7
Add the cream, bring to a boil, then lower the heat and simmer 5-10 minutes, until the cream thickens; set aside.
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8
For the Wild Mushrooms:.
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9
Turn on the broiler and put your croutons in; remove when bubbly and lightly browned.
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10
Remove stems from the mushrooms, and tear the mushrooms into pieces.
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11
Melt butter in a large skillet over medium high heat.
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12
When the butter is bubbling but not browned, add the mushrooms and cook until they are golden brown and crispy, 4 to 5 minutes.
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13
Stir in the garlic and Madeira cream.
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14
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.
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15
To Serve:.
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16
Arrange croutons on serving platter, and spoon mushroom mixture onto each piece.
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17
Garnish with chives.
