Lobster Mushroom Crostini with Chevre and Thyme

Mushrooms are such an enigma. So many people don't like the texture while others are gaga for them, searching out the strangest sounding named fungi and even foraging for their own. While texture used to be an issue for me, I have begun to explore the world of these non-plant/non-animal edibles and find it fascinating and intriguing each trip I venture out. Lobster mushrooms are a case in point.

Lobster mushrooms, so named for their gorgeous orange color, don't taste like seafood but they are very dense and, dare I say, meaty. They stand up to a good searing and will absorb liquid but don't release a whole lot of their own. But don't be stingy with the oil or butter your fry them in, they need it to soften up a bit.

For this delicious crostini I used basic mushroom saute ingredients - onion, marsala wine - and only a few tablespoons of cream so that the mushroom flavor wasn't overwhelmed. Serving it on some toasted aromatic bread or baguette topped with some chevre and it was divine!

I did get a bit fussy by caramelizing the onions in a separate pan. It's not necessary but it does gives a wonderful umami depth as a first layer before you add the mushrooms. You can leave it out at your own loss!

By the way, for those of you who read the whole post, that's Turdo the turtle edging in for a bite of the lobster mushroom crostini...usually his cage keeps him at bay, but he seems to have outwitted us again!

Lobster Mushroom Crostini with Chevre and Thyme
(serves 2)

1 small baguette, cut in 3 inch slices, cut in half lengthwise
1/2 lb lobster mushrooms (or a mix of other wild mushrooms), sliced in 1/2 inch pieces
2 tablespoons marsala wine
2 tablespoons cream
1 onion, cut in half moons
5 tablespoons olive oil
pinch dried thyme
chevre
salt
pepper

Heat 2 skillets over medium heat. In one add 2 tablespoons olive oil and the onion. Stir the onion to coat in the oil and turn the heat down to a simmer. Cook for 25-30 minutes, stirring occasionally as the onions begin to brown and caramelize. In the other pan, add 3 tablespoons oil and the mushrooms and stir to coat in oil. Cook over medium heat until mushrooms give up their liquid and begin to brown in the pain. Add the marsala wine and stir the mushrooms to coat in the wine. Cook until the wine is all absorbed then add the cream and thyme and season with salt and pepper and stir until cream begins to turn brown and soak into the mushrooms. Turn off heat. Spread caramelized onions on the baguette and top with mushrooms and dot with chevre.

Hugs!

Recipes currently inspiring me:

Feta Oregano Salad at 101 Cookbooks
Braised Summer Cabbage with Fried Potatoes with Feta and Dill at Eats Well With Others
Chicken-Free Salad Sandwich at Olives for Dinner