Recipe courtesy of Chef April Neujean of ESYNOLA

Ingredients:

½ stick Butter

4 Shallots, sliced

3 cloves Garlic

6 (8oz.) packages Shitake Mushrooms, stemmed and sliced

¼ Cup fresh Thyme + more for garnish

1 teaspoon Salt

½ teaspoon Black Pepper

1 Cup Dry White Wine

8 oz. Creole Cream Cheese

1 teaspoon Worcestershire Sauce

1 Tablespoon Dijon Mustard

2 loaves French Bread, thinly sliced

¼ cup Olive Oil

2 (5 oz.) logs Goat Cheese

2 Tablespoons sliced Chives

Procedure:

1. Melt butter over medium heat in a large sauté pan.  Add shallots and garlic and cook until translucent.
2. Add mushrooms, ¼ cup thyme, salt, and pepper and cook for an additional 5 minutes.  Add white wine and continue to cook over medium-high heat until all liquid is absorbed.
3. Transfer mushrooms to a blender.  Add Creole cream cheese, Worcestershire, Dijon, and blend until creamy.
4. Meanwhile, brush bread slices with olive oil and cook on parchment-lined baking sheets at 400 degrees for 6-8 minutes until crispy and golden.  Let cool.
5. Top each crostini with a tablespoon mushroom pate.  Garnish with a teaspoon of goat cheese, a thyme tip, and a sprinkle of chives.

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