This dish was an accidental smash hit. Like many of our best sellers, it began as a special and was created in a moment of resourcefulness when we had an overabundance of mushrooms. It quickly became a signature, and it remains one of our most popular items. To achieve the best flavor and texture, it’s essential to sauté the mushrooms in a very hot pan, so they will be nicely browned and crispy.

　　

Ingredients

makes 4 servings

　　

Goat Cheese Croutons

1/4 cup fresh goat cheese, softened to room temperature

　　1 tablespoon butter, softened

　　4 slices 7-Grain (or any whole-grain) bread

　　

Madeira Cream

2 tablespoons shallots, finely chopped

　　1 cup Madeira (such as Rainwater or Sercial)

　　1 cup heavy cream

　　

Wild Mushrooms

1/2 pound wild mushrooms (preferably a mix of oyster mushrooms, shiitakes, and/or chanterelles)

　　2 tablespoons butter

　　1 garlic clove, minced

　　Madeira Cream

　　Salt and pepper

　　2 teaspoons snipped fresh chives, plus extra for garnish

　　Goat Cheese Croutons

　　

Goat Cheese Croutons

Step 1

In a small bowl, use a fork to combine the goat cheese and butter. Lightly toast the bread. Spread equal portions of the goat cheese mixture on the toast. Trim the crusts and cut the squares in half. (The toasts will have a cleaner edge if you trim the crusts after spreading on the goat cheese.) Set aside.

　　

Madeira Cream

Step 2

In a small saucepan, simmer the shallots in Madeira until the liquid is reduced to 1/4 cup. Add the cream, bring to a boil, then lower the heat and simmer 5-10 minutes, until the cream thickens slightly. Set aside.

　　

Wild Mushrooms

Step 3

Turn on the broiler. Remove the tough stems from the mushrooms and discard. Slice or tear the mushrooms into pieces. Melt the butter in a large skillet over medium-high heat. When the butter is bubbling but not browned, add the mushrooms and cook until they’re golden brown and crispy, 4–5 minutes. Stir in the garlic and Madeira cream. Turn the heat to high and boil for about 2 minutes, until the mushrooms have absorbed most of the cream. Season with salt and pepper and fold in the 2 teaspoons chives.

　　

Step 4

Broil the goat cheese croutons until bubbly and lightly browned. Arrange the croutons on plates and spoon the mushroom mixture over them. Garnish with chives.

　　From Crescent City Cooking by Susan Spicer Copyright (c) 2007 by Susan Spicer Published by Knopf.Susan Spicer was born in Key West, Florida, and lived in Holland until the age of seven, when her family moved to New Orleans. She has lived there ever since, and is the owner of two restaurants, Bayona and Herbsaint. This is her first cookbook.Paula Disbrowe was the former Cowgirl Chef at Hart & Hind Fitness Ranch in Rio Frio, Texas. Prior to that, she spent ten years working as a food and travel writer. Her work has appeared in The New York Times, Food & Wine, and Saveur, among other major publications.