Mushroom Mixture Base

1 tbsp of unsalted whole butter

1/2 lb. mixed mushrooms  
(domestic, oyster, king trumpet) cut into 1/2'' dice

1/2 pc shallots, brunoise

2 cloves garlic, minced

1/4  cup white Wine

8oz heavy whipping cream

1 sprig Fresh Thyme, finely chopped

1 sprig of Fresh Rosemary, finely chopped

1 sprig of Fresh Tarragon, finely chopped

Kosher Salt + Black Cracked Pepper, to taste 

Basil Breadcrumbs Topping
(GF option)^*

1/4 cup of gluten-free or regular panko breadcrumbs

1 oz of fresh basil

1 oz of fresh flat leaf parsley

For Topping 

1/2  log (4oz) goat cheese, cut into slices

1/4  cup of basil breadcrumbs topping

1/4 cup grated parmesan cheese

For Dipping  

1 baguette,  sliced  

1 pear, sliced (GF option)^* 

To Prepare Mushroom Mixture Base

Pre heat oven to 375°F.

Roast the mushroom mix, with butter, garlic and shallots till golden brown.

Transfer roasted mixture to pot, deglaze roasting pan with white wine, add deglazed liquid to pot as well.

Add the heavy cream, simmer on low heat to slightly reduce.

Add the fresh herbs and season with salt and pepper to taste.

To make Basil Breadcrumbs Topping 

In a food processor, pulse panko breadcrumbs with basil and parsley (including the stems) until fine.

Assemble and Bake 

Spoon the mushroom mixture in an oven-safe serving dish.

Top with goat cheese, basil breadcrumbs, and grated parmesan cheese.

Bake in oven at 375^°F degrees for 10 to 15 minutes, until golden brown.

Garnish with sliced chives and serve with sliced baguette or pear.