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…
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.
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…
MUSHROOM AND GOAT CHEESE SPREAD
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
- 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.
- 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.
- 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.