A delicious way to have mushrooms as either a side dish, a topping for Italian bruschetta or as I had it, a topping for the biggest sirloin beef steak I’ve ever eaten. It’s seriously delicious. This should serve 2-3, depending on how you’re serving it.
2 tablespoons olive oil
300g mix of brown Swiss & Shitake mushrooms (quartered)
3 garlic cloves (chopped)
2 French shallots (thinly sliced)
2 tablespoons fresh flat-leaf parsley
1/4 teaspoon dried sage
1/4 teaspoon dried tarragon
1 tablespoon goat’s cheese
1/4 cup white wine
1/4 cup chicken stock (or water)
salt & pepper
In a large pan heat the oil over a mederate heat, when hot add the shallots and fry gently for 1-2 minutes add the mushrooms and fry for 1-2 minutes more. Add the garlic, sage, tarragon and stir briefly. Pour in the wine and let it sizzle for 10 seconds then pour in the stock. Add the goats cheese and stir well to combine. Remove from the heat, season well with salt & pepper and then finally stir in the parsley before serving.
As I mentioned, I pan fried a steak and then topped it with this. I have also used it as a topping for bruschetta. Simply toast some French baguette slices, rub one side with a garlic clove, then pour over the mushrooms.