Grey Dove Mushroom & Goat Cheese Crostini
What a delight to find Gray Dove mushrooms, a type of oyster mushroom, at the Bidwell-Elmwood Farmer’s Market this past Saturday. I walked right up and asked the owner and man running the stand what they were and how he grows them. I was pleased again to hear that Gossamer Sprouts, which specializes in Gourmet Mushrooms, is right in East Aurora! The stand was providing samples of the little gems — crostini style. I used the same seasoning and flavors — garlic, onions and chives with butter (how can you really go wrong?) — to create this fun little dish of sauteed mushrooms over the weekend. Here’s the recipe as I made it:
What a delight to find Grey Dove mushrooms, a type of Oyster mushroom, at the Elmwood-Bidwell Farmer’s Market this past Saturday. I skipped right over and asked the owner running the stand what they were and how he grows them. I was pleased to learn that Gossamer Sprouts, which specializes in Gourmet Mushrooms, is right in East Aurora, N.Y. The stand was providing samples of the majestic silver mushrooms, sauteed and served on baguette rounds. I purchased a pint of the large, fleshy capped gems and decided to prepare them in a similar fashion — garlic, onions and chives with butter (how can you really go wrong?) — to create this fun dish of sauteed mushrooms, crostini style. Here’s the recipe as I made it:Grey Dove Mushroom & Goat Cheese Crostini
1 pint Grey Dove or other Oyster mushrooms, coarsely chopped
3 cloves of garlic — 2 smashed and left whole, 1 minced
3 small or 1 large green onion, finely chopped
1/2 small red onion, finely chopped
A generous handful of fresh chives, chopped
Salt and pepper, to taste
3 tablespoons butter (I recommend Organic Valley butter)
3 ounces goat cheese, softened by leaving at room temperature while cooking (I like Painted Goat and Lively Run‘s varieties)
Sliced Ciabatta bread or French baguette rounds, lightly toasted
- Melt 2Â tablespoons butter in a large skillet over medium-low heat. Add garlic, onions and chives; cook for 2-3 minutes over medium heat, until fragrant and becoming tender.
- (Since your butter has likely cooked off and been absorbed by the onions…) Add 1 remaining tablespoon butter; add mushrooms and gently toss with spoon. Add a sprinkling of salt and pepper.
- While mushrooms cook, toast bread. Lower heat to low after 5 minutes.
- Once bread toasts and is still warm, spread with goat cheese.
- Check mushrooms to ensure they are tender. Remove from heat and spoon warm mushroom mixture over goat cheese topped bread. (My photos below show the mushrooms on the side because I made the mushroom recipe two separate times: topped and untopped. I liked the topped version best, but didn’t get a photo, so that’s why I shared the crostini recipe.)
I prefer the mild and sweet taste of butter with these earthy mushrooms, but you can use oil if you prefer. Just note that the cook time will be different and they may not brown and caramelize quite the same way as what’s shown in the photos.
You can also serve the mushrooms using this preparation as a side dish. It would also make a lovely topping to toss with rice or pasta.
I hope you enjoy these mushrooms as much as we did! Half the fun might have been that every single ingredient I used was from the Elmwood-Bidwell Farmer’s Market, our Porter Farms CSA or our own backyard.