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FOR THE CRISPS
0.66 cup (31/2 oz/105 g) all-purpose (plain) flour
3 tablespoons unsalted butter, at room temperature
5 oz (155 g) fresh goat cheese, at room temperature
3 tablespoons crème fraIche or sour cream
Salt
FOR THE RAGOUT:
1 lb (500 g) assorted fresh mushrooms
1 tablespoon unsalted butter
1 tablespoon olive oil
1 large shallot, finely chopped
2 cloves garlic, minced
2 tablespoons Madeira or dry sherry
1 tablespoon heavy (double) cream (optional)
Salt and ground pepper 1 egg white
Chopped fresh dill for garnish
=To make the crisps, in a food processor, combine the flour, butter, goat cheese, crème fraIche, and 1 teaspoon salt. Process until the mixture appears crumb]y. Turn out onto a board and work together with your hands to form a lug about 8 inches (20 cm) long and 1.5 inches (4 cm) in diameter. Wrap with plastic wrap and refrigerate for at least 1 hour.
To make the ragout, cut all of the mushrooms into ‘/4-inch (6-mm) pieces. In a large frying pan over medium heat, melt the butter with the olive oil. Add the shallot and sauté until it begins to soften, about 2 minutes. Add the mushrooms and cook, stirring occasionally, until softened and almost dry, about 7 minutes. Add the garlic and cook for 1 minute longer. Pour in the Madeira and simmer until completely reduced, about 2 minutes. Stir in the cream, if using, and 1/2 teaspoon salt, then remove from the heat. Add a pinch of pepper and taste for seasoning. The mixture should be very thick. Cover to keep warm.
Preheat the oven to 375°F (190°). Slice the log into rounds ¼ inch (6 mm) thick and place on an ungreased baking sheet. Lightly heat the egg white with a pinch of salt, then brush onto the cheese crisps. Bake until golden, 18—20 minutes. Let cool slightly.
Transfer the warm crisps to a platter and top each crisp with a spoonful of warm ragout. Garnish with dill and serve at once.
Make-Ahead ‘lip: The cheese log will keep ftr up to 2 minutes. Add the mushrooms and cook, stirring occasionally.
0.66 cup (31/2 oz/105 g) all-purpose (plain) flour
3 tablespoons unsalted butter, at room temperature
5 oz (155 g) fresh goat cheese, at room temperature
3 tablespoons crème fraIche or sour cream
Salt
FOR THE RAGOUT:
1 lb (500 g) assorted fresh mushrooms
1 tablespoon unsalted butter
1 tablespoon olive oil
1 large shallot, finely chopped
2 cloves garlic, minced
2 tablespoons Madeira or dry sherry
1 tablespoon heavy (double) cream (optional)
Salt and ground pepper 1 egg white
Chopped fresh dill for garnish
=To make the crisps, in a food processor, combine the flour, butter, goat cheese, crème fraIche, and 1 teaspoon salt. Process until the mixture appears crumb]y. Turn out onto a board and work together with your hands to form a lug about 8 inches (20 cm) long and 1.5 inches (4 cm) in diameter. Wrap with plastic wrap and refrigerate for at least 1 hour.
To make the ragout, cut all of the mushrooms into ‘/4-inch (6-mm) pieces. In a large frying pan over medium heat, melt the butter with the olive oil. Add the shallot and sauté until it begins to soften, about 2 minutes. Add the mushrooms and cook, stirring occasionally, until softened and almost dry, about 7 minutes. Add the garlic and cook for 1 minute longer. Pour in the Madeira and simmer until completely reduced, about 2 minutes. Stir in the cream, if using, and 1/2 teaspoon salt, then remove from the heat. Add a pinch of pepper and taste for seasoning. The mixture should be very thick. Cover to keep warm.
Preheat the oven to 375°F (190°). Slice the log into rounds ¼ inch (6 mm) thick and place on an ungreased baking sheet. Lightly heat the egg white with a pinch of salt, then brush onto the cheese crisps. Bake until golden, 18—20 minutes. Let cool slightly.
Transfer the warm crisps to a platter and top each crisp with a spoonful of warm ragout. Garnish with dill and serve at once.
Make-Ahead ‘lip: The cheese log will keep ftr up to 2 minutes. Add the mushrooms and cook, stirring occasionally.
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