Sauteed mushrooms with herbed goat cheese, courtesy of Paul Yow of Barcelona.
Serves 4 as an appetizer
1 pound assorted mushrooms 1 medium shallot 1 large garlic clove 2 oz. goat cheese 1/4 cup chopped fresh herbs (parsley, thyme and rosemary, etc.) 1/4 cup plus 2T.olive oil Wedge of lemon, for squeezing Salt and pepper Pinch crushed red pepper
A day ahead, marinate the goat cheese. Slice into 1/4 inch pieces, place in bowl and toss with herbs, 2 T. of the olive oil and a small sprinkling of salt and pepper (easy on the salt, goat cheese tends to be a little salty already).
Gently press a piece of plastic onto the surface and flatten it out so that there is no air in the cheese herb mix. Refrigerate overnight or up to 3 days.
Wash and cut mushrooms into inch pieces. Peel the shallot and garlic and slice both very thin. Place in saute pan with the 1/4 cup olive oil and place over a medium heat. When they begin to sizzle, add the mushrooms, turn the heat up to medium high and season lightly with salt, pepper and crushed red pepper.
Stir frequently so they do not burn. You need to use a large skillet because mushrooms contain a lot of water and as they begin to cook, they will release it and you need a lot of cooking surface so that the liquid reduces away and they saute rather than just simmering in their juices. As soon as they are dry and lightly browned, reduce the heat to low and taste for salt again. Spoon onto 4 plates and top each serving with a tablespoon of the marinated goat cheese.