Mushroom Chevre Toast

Every other week our produce subscribers get a delicious and nutrient dense variety of mushrooms from one of our favorite farms Agape Organic Farm in Dansville, MI. This week we have varieties such as pioppino, king trumpet, lion's mane and maitake.

It's March here in Michigan and Mushrooms are the only significant plant source of Vitamin D. Our bodies create Vitamin D when we are exposed to sun so it's super important to make sure you're eating things like mushrooms, eggs (with the yolks) and fatty fish like salmon, tuna and mackeral during the winter months when we don't get enough rays.

Vitamin D plays several role in our body including calcium absorption, blood health and protecting us from depression.

Here is a tasty recipe that's perfect for breakfast, lunch or hearty snack.

If you haven't played with different forms of toast there is no better time than the present!

Mushroom Chevre Toast

  • ½ baguette sliced or a few slices of Field + Fire Sourdough

  • Zingerman's Goat Cheese Spread

  • Half pound of mushrooms

  • 1 medium shallot sliced length-wise

  • 3 cloves garlic crushed

  • 5 sprigs thyme

  • 3 tablespoon olive oil divided

  • ½ teaspoon salt

  • ½ teaspoon black pepper


  • No. 1 | Preheat oven to 400°. Brush both sides of each baguette slice with olive oil. Place on a baking sheet and place in the oven for 7-8 minutes, flip and bake for an additional 5 minutes, or until golden on each side.

  • No. 2 | Place a skillet on medium-high heat. Add 2 tablespoon olive oil, whole thyme sprigs, and crushed garlic cloves. Once the oil begins to bubble around the garlic, add the shallots and cook for 2 minutes, until softened.

  • No. 3 | Add the mushrooms and stir to coat in the olive oil. Sprinkle with salt and a few cracks of pepper. Cook for 10 minutes, stirring often, until the liquid is released from the mushrooms. Lower the heat to medium-low and continue cooking the mushrooms for an addition 12-15 minutes, until all the liquid is reabsorbed and the mushrooms begin to caramelize. Remove the thyme sprigs and keep mushrooms on low until ready to serve.

  • No. 4 | To serve, spread about 1 tablespoon of goat cheese on a baguette slice, top with 2 tablespoon of mushrooms and sprinkle with fresh ground black pepper and a few thyme leaves.

optional: top with microgreens

If you're short on time you can always make toast in a skillet or toaster and sauté the mushrooms, garlic and shallots. If you're in a decadent mood swap the olive oil for butter.

Farms Supported in the produce subscription this week:

Mushrooms from Agape (Dansville) - Organic

Mixed Greens from Superbloom (Grand Rapids)

Microgreens from Green Wagon (Ada) - Organic

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