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Sherried Mushrooms with Cana de Cabra

This is a great dish to accompany grilled or roasted meats or as an appetizer served with fresh baguette slices. Serves 3-4.

1 pound mixed mushrooms, cremini, shiitake, porcini or chanterelle
6 ounces Cana de Cabra goat cheese, crumbled, reserve 1 ounce for garnish
2 cloves garlic, thinly sliced
1 tablespoon vegetable oil
2 tablespoons butter
2 tablespoons dry sherry
2 teaspoons parsley, finely chopped
2 teaspoons chervil, thyme or rosemary finely chopped

Heat oil over medium-high heat in sauté pan. Add mushrooms and garlic, cook until tender – about 6-8 minutes. Drain any liquid that has been produced from mushrooms.

Turn heat to high and deglaze mushrooms with sherry, cook until dry.

Turn off heat, add butter and 5 ounces of Cana de Cabra. Toss with fresh herbs once cheese is melted.

Transfer to serving dish and top with remaining Cana de Cabra.