Goat Cheese Croutons With Wild Mushrooms in Maderia Cream

• 14 goat cheese, fresh and softened to room temperature
• 1 tablespoon butter, softened
• 6 slices whole grain bread
• 2 tablespoons shallots, finely chopped
• 1 cup madeira wine
• 1 cup heavy cream
• 12 lb mushroom, wild mix of shitakes and oysters
• 2 tablespoons butter
• 1 garlic clove, minced
• 2 teaspoons chives, fresh with extra for garnish

1. For the goat cheese croutons:
2. Combine goat cheese and butter; lightly toast bread.
3. Spread equal portions of goat cheese mixture onto toast; trim the crusts and cut bread slices into four equal portions.
4. Set aside for the time being, but when you get to making the mushrooms, you'll want to broil the croutons until bubbly and lightly browned.
5. For the Madeira Cream:.
6. In a small saucepan, simmer the shallots in Madeira until the liquid is reduced to 1/4 cup.
7. Add the cream, bring to a boil, then lower the heat and simmer 5-10 minutes, until the cream thickens; set aside.
8. For the Wild Mushrooms:.
9. Turn on the broiler and put your croutons in; remove when bubbly and lightly browned.
10. Remove stems from the mushrooms, and tear the mushrooms into pieces.
11. Melt butter in a large skillet over medium high heat.
12. When the butter is bubbling but not browned, add the mushrooms and cook until they are golden brown and crispy, 4 to 5 minutes.
13. Stir in the garlic and Madeira cream.
14. Turn the heat to high and boil for 2 minutes, until mushrooms have absorbed most of the cream; season with salt and pepper, and stir in chives.
15. To Serve:.
16. Arrange croutons on serving platter, and spoon mushroom mixture onto each piece.
17. Garnish with chives.

goat cheese, butter, bread, shallots, madeira wine, heavy cream, mushroom, butter, garlic, chives

Taken from www.food.com/recipe/goat-cheese-croutons-with-wild-mushrooms-in-maderia-cream-417467 (may not work)