Fresh Goats Cheese with Wild Mushroom Cream and Fresh Caraway Brioche

Posted by on Oct 11, 2013 in Blog, Katherine's Diary, Recipes To Try | 0 comments

by Katherine Frelon

Looking for a little something to enjoy while having cocktails?  My Goats Cheese & Brioche is a a simple supper starter or perfect as a light lunch.  This recipe will kick-off any meal in style!

Fresh Goats Cheese with Wild Mushroom Cream and Fresh Caraway Brioche

Ingredients

x 3 50g fresh goats cheeses or similar fresh cheese

1 loaf of freshly made or bought brioche

500g girolles mushrooms, fresh, dried or frozen

1 large glass chablis or alligote

3tbsp white wine or tarragon vinegar

500ml double cream

30g butter splash olive oil

3tsp caraway seeds

fresh chervil or flat leaf parsley

3 shallots finely chopped

3tsp red pepper corns

2 smashed smoked garlic cloves

salt and ground black pepper

 

Directions:

Cut the brioche into squares, circles or rectangles and put on a baking tray.

Using your hands break up the goats cheese and place chunks on each piece of brioche

drizzle with olive oil, crush between your hands the red peppercorns whilst moving over the goats cheese to scatter them over the top, sprinkle over the caraway seeds, salt and pepper – set aside until needed.

Preheat your oven to 180oC, gas 6.

Meanwhile in a large frying pan melt the butter and a splash of olive oil.

Add the shallots and soften, then add the mushrooms – remember if you are using dried mushrooms you have to soak them in warm water first for 30mins then drain and squeeze out the excess juice, keep the juice for soups it has a lovely wild flavour!

Let the mushroom absorb all the liquid in the pan and then turn up the heat and add the vinegar.

Let all the liquid disappear and add the wine, reduce by half before adding the cream.

Whilst this is reducing add your brioche and goats cheese to the oven for 10mins.

Season and taste the mushrooms.

When the cream starts to thicken turn off the heat and stir through the herbs.

Take the goats cheese brioche out of the oven and place on a serving platter or plate up as if to serve to your guests.

Spoon over the mushroom cream and serve.

For an extra treat a small slice of foie gras on the goats cheese just before spooning over the mushrooms is divine!

 

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