Balsamic Wild Mushroom and Thyme Canape

12 ounces wild mushrooms (picked, cleaned and sliced)

2 ounces shallots (diced fine)

1 Tablespoon fresh thyme

2 ounces of Liquid Gold Dark Balsamic ( we recommend Fig)

3 ounces of Liquid Gold Medium Extra Virgin Olive Oil

Coarse salt

Fresh cracked pepper

Goat Cheese


Add Olive oil to a hot pan, sauté mushrooms and shallots until they begin to brown. Toss with balsamic and thyme, season as needed with salt & pepper. Keep on low heat until liquid has evaporated.

Place mushroom mixture on crostini with goat cheese and enjoy!

NOTE: This also makes a killer burger topping or a side for steaks

Recipe Courtesy of Chef Darrell

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