Goat Cheese Crutons W/ Wild Mushrooms In Madeira Cream

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   Turn on the broiler.

5. 5

   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.

6. 6

   When the butter is bubbling but not browned, add the mushrooms and cook until they're golden brown and crispy, 4-5 minutes.

7. 7

   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.

8. 8

   Season with salt and pepper and fold in the 2 teaspoons chives.

9. 9

   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.

* Per serving · 4 servings · Values may vary.