Mushroom Saute With Goat Cheese Crostini

By á-170456

Ingredients

• 1/2 cup sun-dried tomatoes (not oil-packed)
• 1 cup boiling water
• 6 tablespoons butter - (3/4 stick)
• 4 garlic cloves chopped
• 1/2 teaspoon dried crushed red pepper
• 1/2 teaspoon dried thyme
• 1 pound fresh shiitake mushrooms stemmed, sliced
• 12 ounces button mushrooms sliced
• 1/2 cup white wine
• 1 tablespoon fresh lemon juice
• 8 artichoke hearts from 14-oz can cut 1/2" wedges
• 1/4 cup chopped fresh basil
• Salt to taste
• Freshly-ground black pepper to taste
• 1 tablespoon chopped fresh parsley
• 1 crusty French-bread baguette cut diagonally
• into 1/3"-thick slices
• 6 tablespoons butter - (3/4 stick) melted
• 1/2 cup freshly-grated Parmesan cheese - (about)
• 8 ounces herbed goat cheese

Details

Servings 12

Preparation

Step 1

Place sun-dried tomatoes in small bowl. Pour boiling water over tomatoes; let soak until soft, about 20 minutes. Drain tomatoes; slice thinly. Set aside.

Melt 4 tablespoons butter in heavy large skillet over medium heat. Add garlic, dried red pepper and thyme; sauté 1 minute. Increase heat to medium-high. Add shiitake and button mushrooms and sauté until brown, about 10 minutes. Add wine and lemon juice and simmer 2 minutes. Mix in sun-dried tomatoes and artichokes. (Can be prepared 2 hours ahead. Let stand at room temperature. Rewarm over medium heat before continuing.)

Mix in basil and 2 tablespoons butter. Season to taste with salt and pepper. Transfer to bowl; sprinkle with chopped parsley.

Preheat oven to 375 degrees. Arrange baguette slices in single layer on baking sheet. Bake until golden, about 8 minutes. Remove from oven; maintain oven temperature. Brush each baguette slice with butter and sprinkle with Parmesan cheese. Return to oven; bake until cheese begins to melt, about 5 minutes.

Serve warm crostini with goat cheese and mushroom mixture.

This recipe yields 12 appetizer servings.