by Jeremy McAdams, adapted from Jamie’s Oliver’s “Jamie at Home”

Serves 4 as appetizer

Ingredients

10-12 ounces shiitake and/or oyster mushrooms (Cherry Tree House Mushrooms)

extra virgin olive oil (Valli del’Etna Olio)

2 garlic cloves – 1 peeled and finely chopped, the other halved (Swede Lake Farm and Global Garlic)

2 sprigs fresh thyme, leaves picked (Prairie Hollow Farm)

2 sprigs fresh parsley, leaves picked (Prairie Hollow Farm)

1 sprig summer savory, leaves plucked – optional (Prairie Hollow Farm)

sea salt

fresh ground black pepper

1 dried red chili, crumbled

1 small pat butter

1 lemon

3 oz. herbed chevre (Singing Hills Goat Dairy)

4 small slices bread such as sourdough (Salty Tart) or (Bread Coffee and Cake)

Method

Trim stems from mushrooms and save for soup stock.  Chop mushroom caps.  Put a large heavy frying pan, big enough to hold all the mushrooms in one layer, over heat and add about 1-2 tbsp. olive oil. When hot, add all mushrooms to the pan and give it a shake to toss the mushrooms in the oil.

Add the chopped garlic and fresh herbs and stir again. Add a pinch of salt and pepper and the crumbled chili, add to the pan and sauté gently for a few minutes. If the mixture becomes dry, pour in a little more oil.

Once the mushrooms have started to turn a golden color, after about 3-4 minutes, add the butter and a nice squeeze of lemon juice(not too much) and toss again.

To finish this off and make it into a creamy sauce, spoon 2-3 tablespoons of water into the pan. Simmer for a little longer, until you have a nice simple sauce that just loosely coats the mushrooms.

Toast the bread and rub toast with the cut side of the remaining clove of garlic. Place each slice on a serving plate, top with a dab of chevre and pile the mushrooms and pan juices on top.