From: Chef Cindy Pawlcyn, Cindy's Backstreet Kitchen, St. Helena, CA. Yield: 6 servings. 2 Tbsp. extra virgin olive oil 4 tsp. butter 2 shallots, thinly sliced into rounds 4 cups fresh shiitake mushrooms, quartered lengthwise and carefully cleaned to taste, salt and freshly ground black pepper 2 tsp. chopped fresh thyme ¼ cup Calvados, Madeira or Cognac ¼ lb. fresh goat cheese 2 Tbsp. heavy whipping cream or half-and-half 6 slices rustic country bread, each ⅓" thick ¼ cup chopped ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.