Shit-Faced Mushroom Crostini
Why I Love This Recipe
From the Sauce du Jour Kitchen
For the Cooking with Beer Cooking Class - 112
This recipe has been one of the all time faves of the SdJ cooking classes. When creating it I tried both fresh and dried mushrooms, thinking the beer would add to the flavor of reconstitution. Honestly, fresh is best, but if you throw a few dried 'shrooms into the pot, make sure to use beer to rehydrate.
Ingredients You'll Need
1 cup beer – for the cook
1 lb. assorted mushrooms* (shiitakes, porcini, oyster, button, chanterelles, baby bellas, etc.)
12 oz. bottle of Sam Adams Cream Stout (or other brand cream stout)
2 Tablespoons butter
2 Tablespoon olive oil
1/4 cup minced shallots
2 teaspoon minced garlic
Salt and pepper
2 teaspoons chopped fresh thyme
French Baguette or Sourdough bread
Garlic and Herb Boursin Cheese (6.5 oz tub of spreadable or 5.2 oz box)
1/4 cup grated Gruyere or Fontina Cheese
Knock the dirt off the mushrooms, remove any tough stems and coarsely chop. Put in a bowl, pour the beer over and let sit at room temp for at least 1-2 hours or until shit-faced. The mushrooms, not you.
Drain; reserve about 1 cup of the beer. Heat the butter and oil in a sauté pan over medium heat. Add the shallots and cook until softened. Add the mushrooms, garlic, salt and pepper and cook until mushrooms are browned and liquid has evaporated.
Add 1/3 cup of the reserved beer and let evaporate again. You want the ‘shrooms to be somewhat caramelized, so if they are not add an additional 1/3 cup of the reserved beer and continue to evaporate. Stir in the thyme and Set aside.
Brush baguette slices with olive oil and place under the broiler until lightly toasted. Spread the Boursin cheese on the warm slices, top with mushrooms and a bit of grated Gruyere or Fontina and pop back under the broiler for a minute or two, until cheese starts to melt. Serve warm.
* Fresh mushrooms will give you more flavor than dried, but if you use dried, use the beer to reconstitute.