Portobello Crostini With Chevre and Oregano
In this simple-to-prepare appetizer, the rich flavor of portobello mushrooms is infused with wine and garlic and touched with fresh oregano. A spark of goat cheese and sweet red pepper adds a beautiful and festive touch.
- 1/4 cup olive oil Add to list
- 4 cloves minced garlic Add to list
- 16 slices crusty baguette (about 1/2-inch thick) Add to list
- 6 to 8 small, firm portobello mushrooms, cut into half-inch thick slices Add to list
- 1 teaspoon chopped fresh oregano Add to list
- 1/4 cup dry white wine Add to list
- Salt and freshly ground pepper to taste Add to list
- 4 ounces Port Madison chevre cheese Add to list
- 2 roasted red peppers, diced (available in jars or at PCC olive bars) Add to list
- Whole oregano sprigs Add to list
Preheat oven to 400º F. In a small bowl, combine olive oil and garlic. Place the bread slices on a baking sheet and brush lightly with the garlic-infused oil. Reserve the additional oil to sauté the mushrooms. Bake the baguette slices for a scant 4 to 5 minutes, or until the outside of the bread is crispy and the inside is still tender.
Heat the remaining garlic oil over medium heat in a large saucepan. Add the sliced mushrooms and chopped oregano and cook for 2 to 3 minutes, or until the mushrooms are just tender. Turn the heat to medium-high and add the white wine to the pan. Cook until the liquid is absorbed and the mushrooms are lightly glazed. Season with a pinch of salt and pepper.
To serve, top each crostini with a slice or two of the portobello mushroom and sprinkle with the crumbled chevre and the diced red peppers. Top off with a sprig of fresh oregano.
Recipe by, PCC Cooks instructor
Source: Sound Consumer December 2005
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
Find more recipes from Lynne.