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Mushroom & Goat Cheese Tapas
Serves 8
Mushrooms are a tapas mainstay. Elizabeth sautés in them in the traditional way
with garlic, sherry, and smoked paprika, and then gives them a little extra finesse by serving
them on goat cheese-topped baguette slices. Look for Spanish smoked paprika (pimentón de la
Vera) in Spanish groceries and specialty-foods stores or online (see Resources, page 266).
Ingredients 2 tablespoons butter 2 tablespoons olive oil 1 pound large cremini or button mushrooms, trimmed and quartered through the stem end 1 tablespoon minced garlic 1/3 cup dry sherry 1/4 teaspoon Spanish hot smoked paprika 2 tablespoons chopped fresh flat-leaf parsley Minced zest of 1/2 lemon Salt and freshly ground black pepper 1/4 pound fresh goat cheese 16 slices baguette |
 Photos by Maren Caruso
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In a large sauté pan, melt the butter with the olive oil over medium-high heat. When the butter froths, add the mushrooms and cook, tossing and stirring frequently, for 4 to 5 minutes, or until just cooked through and beginning to brown. Add the garlic and cook for 1 minute longer, or until fragrant. Add the sherry, paprika, parsley, and lemon zest, toss to combine, and stir for 30 seconds, or until most of the liquid is absorbed. Season liberally with salt and pepper. Remove from the heat and pour into a small, round, high-sided dish, making sure to scrape all of the liquid from the bottom of the pan into the dish. Keep warm.
Spread the goat cheese onto the baguette slices. Place the dish of mushrooms on the center of a platter and surround with the baguette slices. Invite guests to spoon the mushrooms onto the cheese-topped baguette slices.
