Wild Mushroom Tapas Served on Crusty Bread with Goat Cheese

Wild Mushroom Tapas Served on Crusty Bread with Goat Cheese

For those unfamiliar with the term, tapas is a Spanish name for a wide variety of cold and warm appetizers that are often combined to make a meal unto themselves. According to the wikipedia entry for tapas, it is believed the first tapas were simply slices of bread placed over glasses of sherry to prevent fruit flies from getting into the glasses between sips. I'll have to try this in the summer on those occasions when I enjoy a glass of red wine outdoors.

I served my mushroom tapas on toasted crusty bread, spread with a generous layer of goat cheese. Next time I make this I will sprinkle some finely chopped Kalamata olives over top. Mushroom lovers are sure to enjoy this special treat that takes very little time to prepare. Serve as an appetizer or a light meal.

Wild Mushroom TapasWild Mushroom Tapas
Recipe by
Published on January 7, 2008

An earthy and slightly spicy melange of wild mushrooms, shallots and wine served on warm toasted fresh crusty bread and a layer of tangy goat cheese

Preparation: 20 minutes
Cooking time: 15 minutes

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  • 1/2 oz (14 g) dried wild mushrooms
  • 1 tablespoon olive oil
  • 2 shallots, minced
  • 1/2 teaspoon sea salt, or to taste
  • 1 clove garlic, minced
  • 1 jalapeño, seeded and finely chopped
  • 1 lb (450 g) fresh wild mushrooms, chopped (I used shiitake and portobello)
  • 1/3 cup robust red wine
  • juice of 1 lemon (3 tablespoons)
  • handful of fresh parsley, chopped
  • fresh ground black pepper
  • 6 thick slices of fresh crusty Italian or French bread, toasted
  • 2 tablespoons soft unripened goat cheese
  • Soak the dried mushrooms in warm water for 20 minutes. Drain, and squeeze any excess moisture from the mushrooms. Set aside.

  • Wild Mushroom Tapas Served on Crusty Bread with Goat CheeseHeat the oil in a large wok or skillet over medium heat. When hot, add the shallots and stir and fry for a few minutes. Add the garlic and jalapeño and sauté for another minute or two. Next add the fresh and dried mushrooms and sprinkle with a bit of sea salt. Sauté for 5 minutes.

  • Add the red wine and increase the heat to high, stirring and cooking until the liquid is gone. Now add the lemon juice and parsley and cook for another minute or so. Season with fresh cracked black pepper and more salt if desired.

  • Remove from heat and serve right away on toasted crusty bread spread with a thin layer of soft goat cheese.

Makes 6 servings
Wild Mushroom Tapas Served on Crusty Bread with Goat Cheese


MapMaster said...

What Lisa forgot to mention about these wonderful tapas is the layered texture of the flavours: first, the warmth of toasted fresh bread hits the mouth, followed by the rich tang of goat's cheese, and finally by the earthy and slightly spicy melange of mushrooms, shallots and wine. Yum, yum, and then another yum!

Lucy said...

Sounds incredible.

Happy New Year, Lisa - hope it's a great one for you.

I cannot thank you enough for recommending The Art of Lord Krishna's Cuisine...it arrived yesterday and I am very, VERY keen to get into the kitchen armed with my copy (but not before I've immersed myself in her wonderful writing and knowledge).

Lisa Turner said...

Much love Mapmaster.

A layered explanation is yours.

Keep eating my food.

Padma said...

I am a lover of Wild mushroom but not yet blogged on them so far ;) those looks awesome on that bread!

Thanks for ur warm welcome message on my blog, Lisa and wish u & ur family a very Happy New Year!

Lisa Turner said...


A happy new year to you too! I am very curious as to what you will make first from The Art of Lord Krishna's Cuisine. Enjoy!


Thanks for stopping by. It's good to have you back. All the best to you and your family for 2008.

indosungod said...

Looks delicious and easy to put together, the kiddies love Goat Cheese (me not so much) and they have no complaints about mushrooms, this would be a treat for them.

Anonymous said...

Wow! That looks delicious :-)


Sara said...

These are gorgeous! I love the idea of adding olives. These are going on my list!

Reg said...

I've never tried Tapas before. Looks delish, Lisa!