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2 T. unsalted butter
1 T. Extra virgin Olive Oil
8 ounces Shitake mushrooms, roughly chopped (Creminis will also work well)
10 ounces Chevre (goat) Cheese, softened
4 ounces cream cheese, softened
2 tablespoons whole Dijon mustard, separated (1 tablespoon to combine with cheese dip and one to rim the baking dish prior to baking)
¼ cup spicy pickled peppers or pepperoncinis
¼ cup diced grape tomatoes
1 baguette, sliced on the bias (20-30 slices)
In a cast iron pan over medium heat melt olive oil and butter. When butter is melted add the chopped mushrooms. Don’t stir too often, let the mushrooms absorb the liquid and brown for six minutes. Add more olive oil if needed and let sit again for another six minutes and remove from heat when the mushrooms are slightly crispy.
Combine the cheeses, half the mustard and half of the mushrooms in a large bowl and stir until incorporated. Place mixture into an oven safe dish and then top with tomatoes, peppers, remaining mushrooms and rim the outside of the cheese mixture with remaining mustard. (Place 1 tablespoon of mustard into a piping bag or small plastic baggie. (If using a baggie, seal and then cut the tip of a corner off and use like a pipping bag.) Just run a line of mustard to the outer edge.
Place the dish on a preheated grill or oven at 375 degrees Fahrenheit for 20 minutes or until you see the cheese bubbling. Remove and serve with crostini or crackers.
Best when enjoyed with our Tanist wines!