Ingredients
- 2 mushrooms, cleaned, stemmed and rough chopped (oyster, shiitake, portabello)
- 8 tablespoon butter
- 2 tablespoon shallots, minced
- 1 tablespoon parsley chopped
- 1 tablespoon chives, chopped
- 1/4 cup olive oil
- 2 tablespoon fresh thyme, de-stemmed
- 3 clove garlic, smashed
- 8 ounce herb garlic goat cheese, room temperature
Preparation
Baking Directions:
Melt the butter in a large saute pan over medium heat.
Add the shallots and quickly saute.
Season with salt and pepper.
Add the mushrooms and saute for about 3-5 minutes.
Season again with salt and pepper.
Finish with parsley and chives, remove from heat and let cool.
Transfer mushroom mixture to a food processor and quickly pulse until chunky but not smooth.
In a blender, add the olive oil, thyme and garlic.
Blend until smooth.
Brush onto focaccia.
Toast in 400-degree oven, remove and season with salt and pepper.
Spread the goat cheese on the warm focaccia toasts.
Top with mushroom mixture and drizzle with truffle oil.