This will make about 32 crisps, we've had them several times and love them. I'm making some for my daughter to take to a party tonight..
For the crisps:
2/3-c. a/p flour
3-Tab. unsalted butter, softened
5-oz. fresh goat cheese, room temp
3-Tab. Creme fraiche or sour cream
salt
1-egg white
In f/p combine flour,butter,cheese,creme fraiche and 1 tea. salt. Process til crumbly. Turn out onto board and work together to form a log about 8 in long and 1-1/2/ in. in diameter. Wrap in plastic wrap and chill about an hour.
Mushrooms:
1-lb. assorted fresh mushrooms, crimini, white button,oyster ,shitake,
1-Tab. unsalted butter
1-Tab. evoo
1-large shallot,finely chopped
3-cloves garlic, minced or crushed
2-Tab. Madeira or dry sherry
1-Tab. heavy cream
salt and fresh ground pepper
Dill for garnish
Cut mushrooms into pieces, In large fry pan melt butter with the evoo. Add the shallot and saute til it starts to soften,add mushrooms and cook stirring now and then til they soften and are almost dry. Add the carlic and cook a min or two. Pour in the madeira and cream and 1/2 tea. salt then take off the heat. Add a pinch of pepper and taste for seasonings.The mix should be very thick. Cover to keep warm.
Preheat oven to 375f. Slice log into 1/4 in slices and place on ungreased baking sheet. Lightly brush with beaten egg white that you've added a pinch of salt to. Bake til golden about 18 min. Let cool slightly. Transfer warm crisps to a platter and top with some of the mushrooms.
Nice garnished with a piece of dill.
These are also nice just topped with a little creme fraiche, a small scoop of salmon roe and a sprig of the dill.
For the crisps:
2/3-c. a/p flour
3-Tab. unsalted butter, softened
5-oz. fresh goat cheese, room temp
3-Tab. Creme fraiche or sour cream
salt
1-egg white
In f/p combine flour,butter,cheese,creme fraiche and 1 tea. salt. Process til crumbly. Turn out onto board and work together to form a log about 8 in long and 1-1/2/ in. in diameter. Wrap in plastic wrap and chill about an hour.
Mushrooms:
1-lb. assorted fresh mushrooms, crimini, white button,oyster ,shitake,
1-Tab. unsalted butter
1-Tab. evoo
1-large shallot,finely chopped
3-cloves garlic, minced or crushed
2-Tab. Madeira or dry sherry
1-Tab. heavy cream
salt and fresh ground pepper
Dill for garnish
Cut mushrooms into pieces, In large fry pan melt butter with the evoo. Add the shallot and saute til it starts to soften,add mushrooms and cook stirring now and then til they soften and are almost dry. Add the carlic and cook a min or two. Pour in the madeira and cream and 1/2 tea. salt then take off the heat. Add a pinch of pepper and taste for seasonings.The mix should be very thick. Cover to keep warm.
Preheat oven to 375f. Slice log into 1/4 in slices and place on ungreased baking sheet. Lightly brush with beaten egg white that you've added a pinch of salt to. Bake til golden about 18 min. Let cool slightly. Transfer warm crisps to a platter and top with some of the mushrooms.
Nice garnished with a piece of dill.
These are also nice just topped with a little creme fraiche, a small scoop of salmon roe and a sprig of the dill.