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Mushroom & Sage Toasts with Whipped Goat Cheese
These mushroom & sage toasts with whipped goat cheese are life-changing and giving me all the Fall & holiday vibes right now. Get IN on this.
The whipped goat cheese is garlicky, lemony and super tangy and creamy. Then paired with sautéed white wine mushrooms (think shiitake, baby bella and shimeji), garlic and sage – like, what a combo!
Here’s what you’ll need
For your mushrooms
- Butter
- Olive oil
- Baby Bella mushrooms
- Shiitake mushrooms
- Shimeji mushrooms
- Sage leaves
- Garlic cloves
- White wine
- Lemon
- Salt and pepper
- Parsley and flakey salt
For your whipped goat cheese
- Goat cheese
- Yogurt
- Garlic cloves
- Lemon zest
- Lemon
- Olive oil
- Salt and pepper
To serve!
- Baguette
- Sage
Steps to make this recipe
Step 1: make your spread
To begin, start to make your spread. Bring out your goat cheese to room temperature (this helps make it creamy, and helps blend a little bit better). In a food processor or blender, add in your goat cheese, yogurt, garlic cloves, lemon zest, lemon juice, olive oil and salt and pepper. Pulse and blend until a creamy dip forms.
*If it’s too thick, adjust as needed with more olive oil and lemon juice.
Step 2: make your mushrooms
Next, make mushrooms. In a cast iron, or skillet, drizzle olive oil and melt butter until glistening. Add in your assorted sliced mushrooms. Let them sweat out for 5-6 minutes until reduced in size.
Step 3: season as you go
Season with salt and pepper and add in your minced garlic as well as sage. Cook until fragrant and sautéed.
Step 4: add in white wine
Add in white wine and let reduce on medium high heat, about 15-20 minutes. Once reduced, let your mushrooms continue to brown and crisp a tad until your desired crisp, on a lower heat. I like mine to have some form of char and crisp, but also still have their regular texture and form.
Step 5: make your toasts
At this time, you can start to assemble your toasts. Preheat you oven to 400 degrees. Slice your baguette on a bias (or your desired slice), and place on a baking tray with parchment. Season with a drizzle of olive oil, salt and pepper and toast/bake for about 10-15 minutes. Set aside when done.
*Tip: when your toasts are out of the oven, you can also take a garlic clove and rub it on the warm toast. This will add a lot of garlicky flavor to your toasts, if you’re into that.
Step 6
Now back to the mushrooms. When they are ready, turn off the heat, add in your lemon zest, lemon juice and toss.
Step 7: assemble
Begin to assemble your toasts. Spread on your whipped goat cheese on the toast, top with your mushrooms and finish with chopped parsley, a little drizzle of olive oil and flakey salt.
Some ideas & inspiration to serve with this dish
-
Classic Caesar Salad
-
Red Wine Braised Short Ribs
-
Honeynut Squash Risotto with Fontina and Sage
-
Roasted Tomato Soup with Crispy Gruyère Toasts
More toast recipes to check out
-
Pear & Prosciutto Crostini with Gorgonzola
-
Prosciutto, Mt. Tam and Fig Jam Crostini
-
Burrata and Steak Crostini
-
Whipped Ricotta Toast with Strawberry Jam
-
Goat Cheese & Pea Toasts
Ingredients
For your Mushrooms
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1/2 pound baby bella mushrooms sliced
- 1/2 pound shiitake mushrooms sliced
- 1/2 pound shimeji mushrooms, torn off bottom stem and grilled wholee
- 4-5 sage leaves
- 2 garlic cloves, minced (1 garlic clove if you like it less garlicky!)
- 1/4th cup white wine
- juice of 1 lemon
- zest of 1/2 lemon
- salt and pepper to taste
- chopped parsley and flakey salt to finish
Whipped Goat Cheese
- 10.5 oz goat cheese log, softened at room temeperature
- 1 5.3 oz Icelandic Provisions Plain Skyr Yogurt
- 2 garlic cloves
- 1/2 of a lemon zest
- 1 large baguette, sliced on a bias
- sage, for garnish and a bundle for sautéing
Instructions
- To begin, start to make your spread. Bring out your goat cheese to room temperature (this helps make it creamy, and helps blend a little bit better). In a food processor or blender, add in your goat cheese, yogurt, garlic cloves, lemon zest, lemon juice, olive oil and salt and pepper. Pulse and blend until a creamy dip forms.*If it’s too thick, adjust as needed with more olive oil and lemon juice.
- Next, make your mushrooms. In a cast iron, or skillet, drizzle olive oil and melt butter until glistening. Add in your assorted sliced mushrooms. Let them sweat out for 5-6 minutes until reduced in size.
- Season with salt and pepper and add in your minced garlic as well as sage. Cook until fragrant and sautéed.
- Add in white wine and let reduce on medium high heat, about 15-20 minutes. Once reduced, let your mushrooms continue to brown and crisp a tad until your desired crisp, on a lower heat. I like mine to have some form of char and crisp, but also still have their regular texture and form.
- At this time, you can start to assemble your toasts. Preheat you oven to 400 degrees. Slice your baguette on a bias (or your desired slice), and place on a baking tray with parchment. Season with a drizzle of olive oil, salt and pepper and toast/bake for about 10-15 minutes. Set aside when done.*Tip: when your toasts are out of the oven, you can also take a garlic clove and rub it on the warm toast. This will add a lot of garlicky flavor to your toasts, if you’re into that.
- Now back to the mushrooms. When they are ready, turn off the heat, add in your lemon zest, lemon juice and toss.
- Begin to assemble your toasts. Spread on your whipped goat cheese on the toast, top with your mushrooms and finish with chopped parsley, a little drizzle of olive oil and flakey salt.
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