Goat Cheese Croutons With Wild Mushrooms in Maderia Cream

1. 1

   For the goat cheese croutons:

2. 2

   Combine goat cheese and butter; lightly toast bread.

3. 3

   Spread equal portions of goat cheese mixture onto toast; trim the crusts and cut bread slices into four equal portions.

4. 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.

5. 5

   For the Madeira Cream:.

6. 6

   In a small saucepan, simmer the shallots in Madeira until the liquid is reduced to 1/4 cup.

7. 7

   Add the cream, bring to a boil, then lower the heat and simmer 5-10 minutes, until the cream thickens; set aside.

8. 8

   For the Wild Mushrooms:.

9. 9

   Turn on the broiler and put your croutons in; remove when bubbly and lightly browned.

10. 10

    Remove stems from the mushrooms, and tear the mushrooms into pieces.

11. 11

    Melt butter in a large skillet over medium high heat.

12. 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.

13. 13

    Stir in the garlic and Madeira cream.

14. 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.

15. 15

    To Serve:.

16. 16

    Arrange croutons on serving platter, and spoon mushroom mixture onto each piece.

17. 17

    Garnish with chives.

* Per serving · 4 servings · Values may vary.