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From Chef James Clary of Clary’s Restaurant, Springfield


  • 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


  • 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.

Categories: Side Dish  Vegetable 
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