Mushrooms and Goats Cheese
Recipe courtesy of Terase from tastebyronbay.com
Serves two.
Ingredients
- 65g goats cheese
- 150g – 200g mixed mushrooms (such as King Browns, Shittake, Oyster and Shimeji)
- 3 cloves of garlic – whole and skin on; 3 springs of thyme
- 1 bay leaf; 1/4 bunch of Italian Parsley – finely chopped
- Brookfarm Premium Grade Macadamia Oil
- Cultured Butter
- Soy and Linseed Bread
- Sea Salt Flakes
Method
- Take the goats cheese out of the fridge so it comes to room temperature
- Slice the King Brown mushrooms at a thickness of approx 1/2cm length ways, tear the Oyster mushrooms into about 3 or 4 pieces length ways per mushroom, slice the Shittake mushrooms approx 1/2cm thick and tear the Shimeji into bunches of 2-3 stalks per bunch
- Keep the mushrooms in their separate groups for cooking – as each variety will take a different time to cook
- Heat a large non-stick frying pan to high – add some Brookfarm Macadamia oil
- Lay the King Brown mushrooms into the pan in one layer (do in batches if your fry pan is not big enough) – you want them to get maximum heat so they will caramelise beautifully – season with salt and pepper – add the garlic, thyme and bay – once golden on one side – turn over and cook until golden on the other side – remove the mushrooms from the pan – keep the bay, garlic and thyme in the pan though – so you can infuse each batch of mushrooms with the flavours
- Repeat the process with the other mushrooms – cooking one variety at a time – replace the thyme if it starts to get burnt – make sure add oil and season each batch
- Slice, toast, and butter your bread
- Add all the mushrooms back to your fry pan – add a couple of knobs of butter and chopped parsley – toss the mushrooms in the butter and parsley to coat – the mushrooms will take on a lovely glossy shin from the butter – this should only take about 1-2 mins as you don’t want the parsley to loose it’s bright colour
- Check the seasoning and adjust as required
