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Stout Soaked Mushrooms and Herbed Goat Cheese Crostinis

Ingredients
  

  • 1 wt oz 1 ½ cups assorted dried mushrooms (I used Porcini, Shiitake & Chanterelle)
  • 12 ounces stout beer
  • 1 tbs olive oil
  • 2 tbs unsalted butter
  • ¼ cup chopped shallots
  • ½ tsp kosher or sea salt
  • ½ tsp black pepper
  • 1 baguette sourdough or French
  • 4 ounces chevre goat cheese softened
  • 1 tsp chopped fresh thyme
  • 1 tsp chopped fresh sage
  • 1 tsp chopped fresh rosemary

Instructions
 

  • Put the mushrooms in a small bowl or jar. Cover with the stout beer. Leave at room temperature for at least 30 minutes and up to 2 hours or until the mushrooms are soft and have reconstituted.
  • Drain the mushrooms and rinse well to remove any residual grit.
  • Slice the mushrooms into thin slices (unless mushrooms were pre sliced).
  • In a pan over medium high heat melt the butter with the olive oil.
  • Add the shallots and cook until softened and starting to brown, about 5 minutes.
  • Add the mushrooms to the pan, sprinkle with salt and pepper, cook until most of the oil and butter has been absorbed, about 5 minutes.
  • Preheat the boiler on the oven.
  • Slice the baguette into 18-24 slices.
  • Place the slices on a baking sheet. Place until the broiler until golden brown, about 2 minutes, flip over and place under the broiler until golden brown the opposite side.
  • In a small bowl stir together the goat cheese, thyme, sage and rosemary.
  • Spread each slice with goat cheese, top with mushrooms.
  • Serve immediately.