Awards season is soon upon us! Serve up some fancy finger foods to your family friends as you watch your favorite actors walk the red carpet and give their acceptances speeches. These Mushroom Chevre Crostini are elegant and delicious enough for any glitzy awards party.
I’m not one to really watch the Oscars, Emmys, or those other awards shows. I just never really got into spending hours watching those shows. Now, I could spend hours watching cooking shows. That’s something I could binge watch and have binge watched extensively. It was something Dad and I used to do every Saturday morning. I guess that’s where part of my inspiration comes for the meals that I cook and the recipes that I share.
I confess, I don’t usually toot my own horn. I’ve made some tasty things in my time. Have even won a contest for one of my recipes. One. Granted I haven’t entered many, but still. These mushrooms, however, are TO.DIE.FOR! They almost didn’t make it to the photo shoot, but I’m glad they did.
These mushrooms paired with the chevre are A-mazing. They are awesome sauce with a capital A. I resisted the urge to inhale the whole bowl AND lick the pan. I’m not kidding. Which is strange for me to say because, ask Mom, I hated mushrooms growing up. So, for me to toot my own horn on a mushroom recipe is UNHEARD OF!
UNHEARD OF I TELL YOU!
Too bad there’s no smell-o-sphere or taste-o-sphere to go with the blogosphere. You’d be reaching through your screen to try to grab one of these mushroom chevre crostini and nosh on it. The earthy sweet mushrooms with the flavorful herbs pair perfectly with the matching herbs and smoked garlic creamed with the tangy goat cheese. The crusty bread is just the spring board for all of these flavors. You would definitely give these crostini the envelope as a winner for your awards party.
Seriously. Just LOOK at that drop of butter on the mushroom. It’s rich salty sweetness paired with the earthy mushrooms will just create a standing ovation in your mouth. It will say, “Yes! That’s who should have won the award!” Which I rarely say in this house. Then again, we don’t watch most of the movies or shows that were nominated. We’re just not those people.
However, that’s not to say we couldn’t be those people. I mean, we do watch a lot of television and movies. And, of course, sports. No, we don’t watch the ESPYs either. I’m sure it would be like me watching a basketball game or a hockey match; I’d just be yelling at the TV and the dogs would be hiding.
However, if I plate full of these babies, I’m sure they wouldn’t be hiding. They’d be sitting right next to me saying, “You’re going to share those, right? I mean it’s only fair since we put up with all your yelling at that big thing on the wall that shows pictures.”
That is if dogs could talk.
Just look at the way those mushrooms are glistening. And they’re speckled with delicious herbs and spices. I have to admit that it is rather strange for me to sing the praises of mushrooms. Sort of like the unsuspecting winner of best picture or best actor. You don’t expect them to win, but after you think about it, it makes sense.
What type of fancy finger foods do you serve at your awards parties?
I don't believe it's as simple as little bites or small plates; I believe it is a cuisine of its own or a movement of its own. A way to slow life down and ENJOY the food we eat like these Mushroom Chevre Crostini.
- 4 cups mushrooms, sliced
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons fresh thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 tablespoons butter
- 4 cloves roasted garlic, minced
- 4 sprigs fresh thyme
- 2 teaspoons fresh sage, minced
- 6 ounces goat cheese
- 1/2 loaf baguette, sliced on an angle
- Preheat oven to 425.
- Combine mushrooms with olive oil, thyme, salt and pepper. Spread onto a baking sheet lined with aluminum foil coated with cooking spray.
- Cook for 15 minutes. Stir the mushrooms; making sure to flip them over as much as possible. Cook for another 15 minutes, stir, then another 10 minutes or until browned and the liquid has evaporated. Remove from heat and set aside.
- Place the butter in a small saucepan with the roasted garlic, fresh thyme sprigs, and fresh sage. Heat on medium-low for 5 to 10 minutes or until the butter becomes aromatic and slightly browned. Remove from heat and strain. Toss the mushrooms with the butter.
- Remove the butter braised thyme from the stems and place in a small bowl with the garlic, sage and chevre. Stir until well combined.
- Slice the baguette on an angle and lightly toast. Spread some chevre on a slice of bread, top with mushrooms,and serve.