Perfect on its own as a side dish, served over al dente whole wheat pasta as a vegetarian entree idea, or even an idea for your next weekend omelet filling, my Truffled Mushrooms with Creamy Goat Cheese will certainly be a crowd-pleaser. I love to use meaty, sliced baby bella mushrooms for this simple dish because they keep their hearty texture when sautéed in a bit of olive oil and chicken stock. The mushrooms are flavored with sliced garlic, fresh parsley, the undeniably decadent taste of truffle oil, and creamy dollops of your favorite goat cheese. Another idea for these flavorful mushrooms–served on top of your favorite crusty whole grain baguette.
(To view this recipe, click on the blue title of the blog post above*)
Truffled Mushrooms with Creamy Goat Cheese
Ingredients:
- 6 oz. baby bella/cremini mushrooms, sliced
- 2 garlic cloves, thinly sliced
- 1 1/2 Tablespoons extra virgin olive oil
- pinch of crushed red pepper flakes
- salt and pepper
- 1/2 cup chicken stock
- 1 Tablespoons finely chopped Italian parsley
- 1 teaspoon truffle oil
- crumbled goat cheese (preferably garlic and herb flavored*)
Directions:
- In a large saute pan heat the oil with the crushed red pepper flakes and garlic. Cook over medium-low heat for 1 minute. Add in the sliced mushrooms and ¼ teaspoon of salt, as well as a big grinding of black pepper. Saute for 8-10 minutes, or until the mushrooms have exuded most of their liquid. Add in the stock, reduce the heat to low, and saute another 3 minutes.
- Remove from the heat; top with the parsley, truffle oil and cheese. Serve warm.
Tagged: baby bella mushrooms, chicken stock, garlic, goat cheese, mushrooms, mushrooms with goat cheese, parsley, sauteed mushrooms, side dish, sliced mushrooms, stock, truffle oil
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