Mushroom and Sage Toasts with Whipped Goat Cheese

Toasts with mushrooms, whipped goat cheese, herbs, and a dish of creamy spread.

5 from 3 votes

Mushroom and 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. 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!

Prep Time15

Cook Time30

Total Time45

Course: Appetizer

Cuisine: American

Servings:

Author: Lindsey Baruch

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!)
1/4 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.

Nutrition