Wild Mushroom Tapas Served on Crusty Bread with Goat Cheese

Inspired by Chef Amanda's Wild Mushrooms with Sherry, Shallots and Parsley, I decided to concoct my own mushroom tapas. For those unfamiliar with the term, tapas is a Spanish name for a wide variety of cold and warm appetizers that are often combined to make a meal unto themselves. According to the wikipedia entry for tapas, it is believed the first tapas were simply slices of bread placed over glasses of Sherry to prevent fruit flies from getting into the glasses between sips. I'll have to try this in the summer on those occasions when I enjoy a glass of red wine outdoors.

I served my mushroom tapas on toasted crusty bread, spread with a generous layer of goat cheese. Next time I make this I will sprinkle some finely chopped kalamata olives over top. Mushroom lovers are sure to enjoy this special treat that takes very little time to prepare. Serve as an appetizer or a light meal.

Wild Mushroom Tapas

Recipe by Lisa Turner Published on January 7, 2008 An earthy and slightly spicy melange of wild mushrooms, shallots and wine served on warm toasted fresh crusty bread and a layer of tangy goat cheese Print this recipe Ingredients: 1/2 oz (14 grams) dried wild mushrooms 1 tablespoon olive oil 2 shallots, minced 1/2 teaspoon sea salt, or to taste 1 clove garlic, minced 1 jalapeño, seeded and finely chopped 16 oz fresh wild mushrooms, chopped (I used shiitake and portobello) 1/3 cup robust red wine juice of 1 lemon handful fresh parsley, chopped fresh ground black pepper 6 thick slices of fresh crusty Italian or French bread, toasted 2 tablespoons goat cheese Instructions: Soak the dried mushrooms in warm water for 20 minutes. Drain, and squeeze any excess moisture from the mushrooms. Set aside. Heat the oil in a large wok or skillet over medium heat. When hot, add the shallots and stir and fry for a few minutes. Add the garlic and jalapeño and sauté for another minute or two. Next add the fresh and dried mushrooms and sprinkle with a bit of sea salt. Sauté for 5 minutes. Add the red wine and increase the heat to high, stirring and cooking until the liquid is gone. Now add the lemon juice and parsley and cook for another minute or so. Season with fresh cracked black pepper and more salt if desired. Remove from heat and serve right away on toasted crusty bread spread with a thin layer of soft goat cheese. Makes 6 servings