Savory Alliance:

Mushrooms with Goat Cheese and Greens // Photo by Stacy Feyer-Salo

The rich history of pairing mushrooms with cheese goes back centuries. In fact, early Celts not only mined salt and perfected butter churning, but they also crafted cheeses, including goat cheese, which they preserved with the salt. This recipe nods to that tradition, combining wild mushrooms and tangy goat cheese in a modern, flavorful dish that’s perfect for summer gatherings.

Ingredients:
12 ounces wild mushrooms (chanterelles, caps, shiitakes, or oysters)
1 large garlic clove, chopped
2 tablespoons fresh chives, chopped
2 ounces soft goat cheese, cut into 4 rounds
2 cups mesclun greens or spinach
2 tablespoons fresh parsley, chopped
2 tablespoons fresh tarragon, chopped
2 tablespoons fresh marjoram, chopped
1/2 cup fresh nasturtium flowers (optional)
2 tablespoons white wine, tarragon, or white vinegar
2 tablespoons olive oil, divided
Salt and pepper, to taste

Instructions:
Begin by cleaning and slicing the mushrooms. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the garlic, mushrooms, and chives, cooking until the mushrooms are just tender—about 5 minutes. Season with salt and pepper to taste. 

Use a slotted spoon to transfer the cooked mushrooms onto a lightly oiled baking sheet. Divide them into 4 portions, and place a round of goat cheese in the center of each pile. Bake in a preheated 400°F oven for about 4 minutes, or until the cheese is melted and slightly browned.

While the mushrooms bake, wash and dry the mesclun or spinach, along with the herbs. Gently toss them together in a medium bowl. If using, sprinkle the nasturtium flowers on top. Divide the herb mixture onto 4 warmed plates.

Once the mushrooms are ready, heat the remaining olive oil in the skillet over medium heat. Add the vinegar, stirring to capture the flavorful bits from the pan. Let the mixture simmer until reduced slightly.

Spoon the warm mushrooms and melted goat cheese over the herb salad. Drizzle with the hot oil and vinegar sauce. Serve immediately.

This dish combines the earthy flavors of spring’s wild mushrooms with the creamy tang of goat cheese, offering a perfect celebration of the season’s bounty. Whether you’re enjoying it as a light meal or a starter for your next gathering, it’s sure to impress. Serves 4.