Mushroom Goat Cheese Queso

This dip was the runaway favorite at our recent Open House. It has just enough tang to make it a savory and spicy delight for the mouth! Serve with pita wedges. Thanks to Whole Foods and PopSugar.


2 teaspoons grapeseed oil
1/2 pound mixed mushrooms, finely chopped
1/2 cup diced red onion
1/4 teaspoon fine sea salt
3 ounces soft goat cheese (chèvre), crumbled
3 ounces grated goat Gouda
6 ounces (about 1 3/4 cups) shredded pepper jack cheese
1 1/2 cups sliced baby spinach leaves
2 chipotles in adobo (from a can), minced (optional)


  1. Preheat oven to 375°F. In a large skillet, heat oil over medium heat. Add mushrooms and onions and salt. Cook, stirring frequently, until mushrooms have released their liquid and are both dry and lightly browned, about 10 minutes.
  2. Spread mushrooms and onions over the bottom of a small ovenproof casserole or gratin dish.
  3. In a large bowl, combine goat cheese, grated Gouda, pepper jack cheese, spinach, and chipotles. Toss until combined. Spread cheese mixture evenly over mushrooms and bake until bubbling, about 25 minutes. Serve hot. 9526aee96a212e0f_Mushroom-Queso-Dip

Mushroom Tarte Tatin

Yes, I am going a little crazy with the recipes this weekend. But it’s really to compensate for having been offline for several weeks, and I have missed you, dear readers! That, and oh, I opened up a frozen chevre last night that had thawed on the counter during the day. What a heavenly taste, slathered over homemade warm herbed biscuits! I missed that, too!

Herewith the latest, a scrumptious recipe for mushroom puff pastries with chevre, sure to please for your next party appetizer. Who doesn’t love anything associated with Tarte Tatin?! Thanks to the Donna Hay Magazine from Australia!


The Birchwood – a PERFECT Grilled Cheese Sandwich

The Wisconsin Cheese Marketing folks have got it going on, my friends. They are sharp, ahead of the curve, and sooooo good at tantalizing your tastebuds for cheese-centered dishes. I take my cheesemaker’s hat off to them. Kudos.

One of my favorite websites from them is The Grilled Cheese Academy, wherein they assault the reader with one delectable variant of the standard grilled cheese sandwich after another. And they are all to die for. I swear. The following entry felled me like a tree. It’s up for lunch tomorrow. Only because I already had dinner on the way when I found it tonight. Get on board, it’s bound to be a legend at your house.


No. of Servings: 4

  • 1 tablespoon extra virgin olive oil
  • 7 tablespoons butter, at room temperature, divided
  • 1 yellow or Spanish onion, thinly sliced
  • 1 teaspoon sugar
  • Salt and pepper
  • 1 tablespoon water
  • 6-8 ounces mushrooms such as cremini, button, portabello or shiitake, sliced 1/8″ thick
  • 1 sprig fresh rosemary, chopped
  • 1 sprig fresh thyme, chopped
  • 8 slices whole-grain bread
  • 4 slices Wisconsin Cheddar cheese
  • 4 slices Wisconsin Aged Brick cheese or aged goat cheese
  • 4 large eggs

Cooking Directions

For caramelized onions: Heat large sauté pan over high heat; add olive oil and 1 tablespoon butter; heat. Add sliced onions and sugar. Cook without stirring for 2 minutes. Stir in pinch of salt and pepper. Cook, stirring at intervals, for another 5-8 minutes to brown onions. Add water and stir for 1 minute. Remove to a bowl and set aside.

Return pan to heat and add 1 tablespoon butter and melt; add mushrooms. Add pinch of salt and pepper and cook on medium-high heat for 3-5 minutes. Add chopped herbs and cook for 2 minutes. Remove to bowl.

Spread butter evenly on one side of the bread slices. Heat skillet or sauté pan over medium heat; place a bread slice, butter-side down, in skillet. Top with slice of Cheddar; add about 1 tablespoon each of mushrooms and onions, then top with slice of Aged Brick or aged goat cheese and another piece of bread, butter-side up. Grill for 2 minutes, then carefully flip over, cooking to a golden brown and melting the cheeses. Repeat with remaining ingredients (3 additional sandwiches). Place sandwiches on serving plates and return skillet to the heat. Add 1 tablespoon butter and fry eggs sunny side up over medium heat. Season with pinch of salt and pepper and fry until whites are just set. Place an egg on top of each sandwich and serve immediately.

Now normally I don’t like orange colored cheese. I feel strongly that cheese should resemble the milk from which it is made, not Orange Fanta or Nehi. But the seductiveness of the cheddar hooked me here. See if you don’t want to just reach out and grab this sandwich off the page.

Have mercy!

Thanks to the wizards of Wisconsin cheese marketing. Vermont, I love your cheese, but y’all should take a marketing lesson from Madison!

Tagliatelle in Walnut-Mushroom-Tempeh-Chevre Sauce

This main dish is perfect for Meatless Mondays or Lenten Fridays. It comes from a great European food blog, and is savory, saucey and satisfying.  Walnuts and pasta make a quite addictive  flavor combination. If you prefer, you can substitute meat for the tempeh (fermented tofu).

Serves 2


200 g (7 oz.) tempeh, cut into small cubes
60 ml (1/4 cup) soy sauce

50 g (1/2 cup) walnut halves
120 ml (1/2 cup) milk
2 cloves garlic

4 ounces fresh goat cheese (chevre)

1 tablespoon olive oil
300 g (10.7 oz.) brown button or portabello mushrooms, sliced
1 large scallion, sliced into rings
2 teaspoons Hungarian paprika
1 teaspoon thyme
salt and pepper to taste
lemon juice to taste
fresh basil for sprinkling

150 g (5.3 oz.) tagliatelle, cooked according to package instructions.


Combine tempeh and soy sauce in a small bowl. Toss well and set aside.

In a food processor, combine walnuts, milk and garlic. Blend until creamy. You can also use an immersion blender for this. Set aside.

Heat olive oil in a pan. Add tempeh and cook for 2-3 minutes until it starts to brown. Add mushrooms and scallion and cook for ten more minutes until the mushrooms are soft. Add paprika, thyme, and walnut mixture. Stir well. If the sauce seems to thick, add a couple of tablespoons water or milk. Season with salt, pepper, and lemon juice. Toss with pasta. Serve immediately and sprinkle with fresh basil.


Grilled Portabellos with Chipotle-Goat Cheese Sauce

Here’s another wickedly delicious dish from Pink Apron, and it’s going to be our Meatless Monday entree tomorrow night. Portabellos are my favorite mushroom, as their texture doesn’t break down as much as button mushrooms in cooking and they are so savory. Marvelous. My husband is a sauce fiend, so I know I have him on this one!

More sauce, please!

Serves 4 as a light main dish



-1 tablespoon plus one teaspoon olive oil, divided
-1/4 cup white wine or champagne vinegar
-1/2 teaspoon red pepper flakes
-2 garlic cloves, finely grated
-1 teaspoon honey
-6 portabella mushrooms, stems removed
-1 tablespoon chopped dried chipotles (this yielded a mildly spicy sauce, but feel free to scale up or down to meet your personal spice preferences)
-1/4 cup boiling water
-1/4 cup diced shallots
-1 12-ounce can fat free evaporated milk
-4 ounces chevre
-Pinch of salt and freshly ground black pepper


To make the marinade for the mushrooms, combine olive oil through honey in a large plastic food storage bag. Whisk ingredients or shake with bag closed until well combined. Add portabellos, turning the mushrooms over in the mixture until well coated. Set aside to marinate for at least 30 minutes.

While mushrooms are marinating, rehydrate your chipotles for the sauce. Place the dried chipotles in a bowl, pour boiling water over the top, and let set until rehydrated about 15-20 minutes.

When mushrooms have almost finished marinating and chipotles are rehydrated, make your sauce. Add the remaining teaspoon of olive oil to a frying pan or cast iron skillet over medium heat. Once pan is hot, add shallots and cook until translucent, about 5 minutes. Add the chipotles and their soaking liquid to the pan. Cook until the liquid has evaporated.

Add the evaporated milk to the pan. Cook until the mixture is gently bubbling, then turn the heat down to low. Cook until the mixture has reduced by about half.

Stir in the goat cheese until well combined and by adding the mixture to a blender or using an immersion blender, blend on high until the mixture is smooth.  Season with salt and pepper to taste.

Prepare grill or grill pan to medium heat. Place mushrooms on grill and cook for 5 minutes on the first side. Turnover and cook three minutes more.

Slice and serve with sauce drizzled over the top.

Goat Cheese and Vegetable Spring Rolls


Perfect for appetizers or dinner!


It’s not because we got 9 inches of new snow last night that I am thinking of anything called “Spring” this morning. No, it’s because our organic vegetable farmers have only six weeks left before they’ll have fresh local greens to grace our tables! Hurry, tender green salads!

As noted by Cooking Light, this appetizer is a specialty at the Hyatt Regency Tamaya Resort and Spa in Santa Ana Pueblo, New Mexico. Asian flavors spark locally made goat cheese. For the crispest rolls, be sure to serve immediately after baking.

Yield: 8 servings (serving size: 2 spring roll halves and 1/4 cup salad)


  • Salad:
  • 2  cups  sliced Asian pear or ripe pear
  • 1/4  cup  chopped red bell pepper
  • 1/4  cup  chopped red onion
  • 1 1/2  tablespoons  chopped fresh cilantro
  • 2  tablespoons  rice vinegar
  • 1  tablespoon  maple syrup
  • Spring rolls:
  • 1  tablespoon  sesame oil
  • 1 1/2  cups  matchstick-cut carrots
  • 1 1/2  cups  vertically sliced red onion
  • 1 1/2  cups  chopped green onions
  • 1 1/2  cups  thinly sliced shiitake mushroom caps
  • 1 1/2  cups  red bell pepper, cut into (1/4-inch) strips
  • 1  tablespoon  low-sodium soy sauce
  • 1  tablespoon  sweet red chile sauce
  • 1/4  cup  (2 ounces) goat cheese, crumbled
  • 8  egg roll wrappers
  • Cooking spray


To prepare salad, combine first six ingredients.

Preheat oven to 425°.

To prepare spring rolls, heat oil in a large nonstick skillet over medium-high heat. Add carrots, 1 1/2 cups red onion, green onions, mushroom, and 1 1/2 cups red bell pepper; sauté 3 minutes or until slightly tender. Remove from heat; stir in soy sauce and chile sauce. Cool 5 minutes. Stir in cheese.

Working with 1 egg roll wrapper at a time (cover remaining wrappers to prevent drying), spoon about 1/3 cup vegetable mixture into center of each wrapper. Fold lower right corner over vegetable mixture; fold lower left and top right corners over vegetable mixture. Moisten top left corner with water; roll up jelly-roll fashion. Coat spring rolls with cooking spray; place rolls, seam sides down, on a baking sheet. Bake at 425° for 18 minutes or until golden brown, turning rolls over halfway through baking time. Cut rolls crosswise at an angle; serve immediately with salad.

Thanks to for this dish!

Portobello Dumplings with Chevre Sauce

A perfect light dinner with tons of taste!

Dumpling Ingredients
3 large Portobello mushroom caps
3 tablespoons balsamic vinegar
1 tablespoon minced garlic
1/4 cup extra virgin olive oil
Salt and pepper to taste
1/4 tsp. crushed red pepper flakes, or to taste
5 green onions, sliced thin
3 ounces chèvre
24 won ton skins
1 tablespoon butter

Dumpling Instructions
Mix together vinegar, oil, garlic, salt, pepper and crushed red pepper.
Remove stems from mushrooms and marinate in the oil mixture for about 30 minutes.
Grill over coals or on a grill pan for about 4 minutes on each side.
Cut into a small dice and mix with the cheese and onions.
Place a heaping teaspoon of filling in the center of each won ton skin and wet edges with water.
Fold into a triangle and wet tip of long ends to seal together forming a dumpling.
Steam for 5 minutes.
Sauté one side of the dumpling in butter to brown.
Goat Cheese Sauce Ingredients
1 shallot
2 teaspoons butter
1 cup white wine
1 cup cream
3 ounces chèvre

Goat Cheese Sauce Instructions
Sauté shallots in butter just until they are limp.
Add wine and reduce until thick and syrupy.
Add cream and reduce slightly.
Add cheese and stir until smooth.
Serve immediately.

Thanks to Redwood Hill Farm for this recipe.