Mushroom and Goat Cheese Spread

24 Nov

I am taking these conversational French classes with my friends… we get together to speak French every week.  We talk about our stuff, all in French.  But we’re disciplined too – we discuss and review grammar, we give ourselves homework and even assign Show and Tell projects.

Our first Show and Tell presentation was about the food of a certain region of France.  I selected the Loire Valley and the Center of France.  I was not sure what I was going to find there, but I was determined to make my presentation vegetarian-friendly.  We had to add a TASTE to the Show and Tell, making it a Show, Tell and Taste…

             pays-de-la-loire-map        pays_de_la_loire_accommodation

To my surprise, the Loire Valley is also affectively known as the Garden of France, because of its proliferation of fruits and veggies – apples, pears, plums, mushrooms – porcini, chanterelles, among many other wild varieties. 

          reine-de-les-reinettes       chanterelles

The Loire Valley is also the heart of goat cheese production in France.  So for my TASTE portion of the presentation, I decided to make this spread as an appetizer, using traditional ingredients from the Loire Valley…




2 tbs butter
1 small shallot, chopped
1 garlic clove, chopped
½ pound of button mushrooms, coarsely chopped
4 ounces of goat cheese
2 ounces of cream cheese
1 tbs plain yogurt
2 tbs extra-virgin olive oil
Salt and Freshly-cracked Pepper to taste
1 whole-wheat baguette, sliced on the bias


  1. In a medium saucepan, melt butter.  Add shallot and garlic and sautee for about 1 minute.  Add the chopped mushrooms.  Cook until the mushrooms begin to soften, about 5-6 minutes.
  2. sauteed-mushrooms1
  3. In the bowl of a food processor, add the goat cheese, cream cheese, yogurt and cooked mushrooms.  Add the oil, salt and pepper.  Pulse a few times to combine. 
  4. Toast baguette slices.   Serve spread with baguette toasts at room temperature.


The French taste is truly authentic.  I also ate this spread mixed with boiled potatoes.  It’s delicious and versatile.


2 Responses to “Mushroom and Goat Cheese Spread”

  1. alesbianandascholar November 24, 2008 at 5:12 pm #

    Quelle bonne idée, cette rignon des amis – et la chevre, c’est bien sûr une fromage parfaitement française et parfaitement delicieuse 😉 Bonne chance avec tes études!

  2. Adriana December 13, 2008 at 12:58 am #

    Yo no se de donde tu tienes la paciencia y el tiempo de hacer todas estas recetas. Don’t get me wrong, se ven espectaculares!

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