Created by Brett Cooper, chef at Outerlands restaurant in San Francisco, this mousse combines wild mushrooms with fresh goat cheese. Served with crackers or flatbread and apple slices, it makes a delicious appetizer when you’re entertaining a crowd.
- 1 cup (5 oz./155 g) goat cheese (chèvre)
- 1 1/2 lb. (750 g) wild mushrooms, cleaned and washed
- 3 Tbs. extra-virgin olive oil
- Sea salt and freshly cracked pepper, to taste
- 3 Tbs. unsalted butter
- 1/2 cup (2 oz./60 g) sliced shallots
- 2 garlic cloves, sliced
- Leaves from 3 fresh thyme sprigs
- Crackers or flatbread for serving
- Apple slices for serving
Let the goat cheese stand at room temperature to soften.
Place a baking sheet in an oven and preheat the oven to 400°F (200°C).
In a bowl, toss the mushrooms with the olive oil, salt and cracked pepper. When the baking sheet is hot, transfer the mushrooms to it and spread evenly. Return the baking sheet to the oven and roast until the excess water from the mushrooms has evaporated and they are soft, about 10 minutes. Set aside.
In a small sauté pan or saucepan over medium heat, combine the butter, shallots, garlic and thyme. Add a pinch of salt and cook until the shallots and garlic are very soft, about 5 minutes. Transfer to a food processor and add the mushrooms. Pulse until well pulverized but not pureed.
Transfer the mushroom mixture to a bowl and fold in the goat cheese. Adjust the seasoning with salt and pepper. Serve with crackers or flatbread and apple slices. Serves 8.
Recipe by Brett Cooper, Chef, Outerlands, San Francisco