Goat Cheese Crisps with Mushroom Ragout Serving Size - 32 Prepared By - DnD Recipe Rating
			FOR THE CRISPS: 2/3 C Flour 3 Tb Unsalted Butter, room temp 5 oz Fresh Goat Cheese, room temp 3 Tb Creme Fraiche Salt FOR THE RAGOUT: 1 Lb Assorted Mushrooms such as Cremini, Oyster, White Button.. 1 Tb Unsalted Butter 1 Tb Olive Oil 1 Large Shallot, finely chopped 2 Garlic Colves, minced 2 Tb Heavy Whipping Cream 2 Tb Madeira or Dry Sherry Salt Pepper 1 Egg White
			To make the crips, in a food processor, combine flour, butter, goat cheese, crème fraiche and 1 tsp salt. Process until mixture appears crumbly. Turn out onto a board and work together with hands to form a log about 8” long and 1.5” in diameter. Wrap with plastic wrap ad refrigerate for at least 1 hour. To make the ragout, cut all the mushrooms into ¼” pieces. In a large frying pan over medium heat, melt the butter with the olive oil. Add shallots and sauté until it begins to soften, about 2 minutes. Ass mushrooms and cook string occasionally until softened and almost dry, about 7 mins. Add garlic and cook for 1 min. longer. Pour in the Maderia and simmer until completely reduced, about 2 mins. Stir in the cream and ½ tsp salt, then remove from heat. Add a pinch of pepper and tatse for seasoning. The mixture should be very thick. Cover and keep warm. Preheat oven to 375 degree’s. Slice the log into rounds ¼ inch think ad place on a ungreased baking sheet. Lightly beat the egg white with a pinch of salt, then brush onto the cheese crisps. Bake until golden brown, about 18-20 mins. Let cool slightly. Transfer the warm crisps to a platter and top each with a spoonful of warm ragout.