Forest Mushrooms, Caramelized Onions, Madiera Crème, Montana Chevre
- Olive Oil - 1 oz
- Red Onion - ½, thinly sliced
- Forest Mushrooms - 1 lb (oyster, shiitake, chantrelle, morel, porcini or any combination, stems discarded)
- Garlic - 1 tablespoon, minced
- Flat leaf parsley - 2 tablespoons (finely chopped, leaves only)
- Madiera - 2 oz
- Heavy Cream - 1/2 cup
- Baguette - 1, cut into slices
- Goat Cheese - 1 oz
- Thyme - 1 tablespoon fresh (picked, leaves only)
- Kosher salt
- Fresh ground black pepper
Make some crostinis from the Baguette by slicing the bread about a ¼ inch thick and place into an oven until “toasty” but not brown. Spread goat cheese evenly on crostinis and sprinkle with fresh thyme while still warm.
Heat olive oil on high heat in a large skillet or sauté pan. Make sure the pan is literally smoking hot prior to adding any ingredients. The oil should just begin to “smoke” but not turn color.
Carefully add onions, stirring constantly, and sauté. As soon as both sides of the onion begin to turn color (light brown), add forest mushrooms, garlic, and a good size pinch of kosher salt, a smaller pinch of black pepper (just a couple turns on the peppermill). Continue to sauté on high heat, stirring constantly, until the mushrooms develop a nice golden brown hue, approximately 2-3 minutes.
Once mushrooms look and smell delicious, add chopped parsley and stir into mushrooms. Remove skillet from heat and pour in the madiera, immediately placing the skillet back over the heat. Allow the madiera to almost evaporate completely while stirring constantly. Once madiera is evaporated pour in the heavy cream and allow to reduce, or, continue cooking until the mixture becomes thick and creamy, approximately one minute, over high heat.
Serve immediately by pouring mushroom mixture over crostinis. Enjoy while they are hot!