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MUSHROOMS IN MADEIRA BROTH
Mushrooms In Madeira Broth
From Chef James Clary of Clary’s Restaurant, Springfield
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PrintINGREDIENTS
- 2 tablespoons olive oil
- 1 pound sliced shitake and oyster mushrooms
- 1 tablespoon minced shallots
- 1 teaspoon minced garlic
- 1 cup Madeira
- 1/2 cup heavy cream
- 1/2 cup fresh goat cheese
- Salt and pepper to taste
- Chopped parsley
- For the Crouton:
- 1 thick slice homemade white or wheat bread
- 1 tablespoon extra virgin olive oil
- 1 teaspoon minced garlic
- Pinch of salt and pepper
DIRECTIONS
Pinch of salt and pepper
With a round biscuit cutter, cut a three inch circle out of the bread. In a small bowl, mix oil and garlic. With a pastry brush, spread garlic oil liberally onto bread. Grill until well marked or bake at 375 degrees F for 7 minutes or until the bread begins to brown.
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