Wild mushroom toasts with goat cheese and black garlic vinaigrette
Prep time
Cook time
Total time
This appetizer combines three of our favourite PEI experiences: the mushroom toasts we ate at Terre Rouge in Charlottetown, our visit to a permaculture farm called Island Forest Foods that grew mush- rooms, and our time on Al Picketts’s garlic farm. They feature tangy goat cheese, sweet black garlic, and, of course, meaty wild mushrooms.
Recipe type: Appetiser
Serves: 6-8
  • Mushrooms
  • 2 pounds (910 g) assorted wild mushrooms, such as chanterelles, morels, shiitakes, or
  • oysters
  • 2 Tbsp (30 mL) olive oil
  • ¾ tsp (3 mL) salt
  • ¼ tsp (1 mL) freshly ground black pepper
  • 8 sprigs fresh thyme
  • Goat cheese filling
  • ¾ cup (185 mL) firmly packed soft goat cheese
  • 3 Tbsp (45 mL) whipping cream
  • ½ tsp (2 mL) salt
  • 1 Tbsp (15 mL) finely chopped flat-leaf parsley
  • Black garlic dressing
  • 3 cloves black garlic or roasted garlic
  • 3 Tbsp (45 mL) sherry vinegar
  • ½ tsp (2 mL) salt
  • Freshly ground black pepper
  • ½ cup (125 mL) extra virgin olive oil
  • For serving
  • Loaf of good-quality bread, such as sourdough or ciabatta
  • Flaky sea salt (optional)
  1. Preheat the oven to 375°F (190°C).
  2. Toss the mushrooms with the olive oil, salt, pepper, and thyme. Spread out on a baking sheet and bake in the preheated oven for 10 minutes. Drain the liquid from the mushrooms (you can reserve this for another purpose if you like—it’s a great vegan seasoning) and return to the oven (again, spread out evenly) until the mushrooms are golden and the edges are starting to crisp, about 20 to 25 minutes.
  3. While the mushrooms are roasting, make the goat cheese filling and the dressing. For the filling, add the goat cheese, cream, salt, and parsley to a small bowl and mix until combined. If needed, add a bit more cream until it reaches a smooth, spreadable texture.
  4. For the dressing, add the black garlic, vinegar, salt, and pepper to a blender or food processor and blend well. Then, while the machine is running, slowly drizzle in the oil.
  5. Set aside until the mushrooms are done.
  6. Cut eight even slices of bread and place on a baking sheet. Once the mushrooms are out of the oven, turn the oven to broil and toast the bread slices until they’re golden brown, about 2 minutes on each side. Cut any especially large mushrooms in half, and toss them all in ¼ to ½ cup (60 to 125 mL) of the dressing. Add more dressing according to your taste. Use up any leftovers on a future salad. Spread the goat cheese mixture on the toasts, top with the dressed mushrooms, and finish with a sprinkling of flaky sea salt, if desired. Enjoy immediately.
Recipe by eat. live. travel. write. at https://www.eatlivetravelwrite.com/2017/04/feast-recipes-and-stories-from-a-canadian-road-trip/