I have a theory …………. I reckon if more people ate goats cheese ………. the world be would be a happier place! And this is my not so subtle way of getting you to fall madly in love with one of my favourite ingredients.
Our mates Kerry and Paul from Nimbin Valley Dairy are doing truly beautiful things with both their cows and goats cheeses. I love all their cheeses to be honest BUT am particularly fond of their Orange Billy! I bought three containers recently at New Brighton Farmers Market and enjoyed the first couple of containers pretty much on their own. The locally grown mushrooms in Byron Bay by Donna Harper are stunning, and what better way to enjoy two of our favourite flavour combinations for breakfast at the weekend.
1/2 tub of Nimbin Valley Dairy, Orange Billy Goats Cheese
150g – 200g mixed mushrooms (I used King Browns, Shittake, Oyster and Shimeji)
3 cloves of garlic – whole and skin on
3 springs of thyme
1 bay leaf
1/4 bunch of Italian Parsley – finely chopped
Brookfarm Macadamia nut oil
Pepe Saya Cultured Butter
Soy and Linseed Bread
Olssons Sea Salt Flakes
- take the goats cheese out of the fridge so it comes to room temperature
- slice the King Brown mushrooms at a thickness of approx 1/2cm length ways, tear the Oyster mushrooms into about 3 or 4 pieces length ways per mushroom, slice the Shittake mushrooms approx 1/2cm thick and tear the Shimeji into bunches of 2-3 stalks per bunch
- keep the mushrooms in their separate groups for cooking – as each variety will take a different time to cook
- heat a large non-stick frying pan to high – add some Brookfarm Macadamia oil
- lay the King Brown mushrooms into the pan in one layer (do in batches if your fry pan is not big enough) – you want them to get maximum heat so they will caramelise beautifully – season with Olssons Salt and pepper – add the garlic, thyme and bay – once golden on one side – turn over and cook until golden on the other side – remove the mushrooms from the pan – keep the bay, garlic and thyme in the pan though – so you can infuse each batch of mushrooms with the flavours
- repeat the process with the other mushrooms – cooking one variety at a time – replace the thyme if it starts to get burnt – make sure add oil and season each batch
- slice and cook your toast – butter it with Pepe Saya
- add all the mushrooms back to your fry pan – add a couple of knobs of Pepe Saya butter and chopped parsley – toss the mushrooms in the butter and parsley to coat – the mushrooms will take on a lovely glossy shin from the butter – this should only take about 1-2 mins as you don’t want the parsley to loose it’s bright colour
- check the seasoning and adjust as required
- neatly place the mushrooms on your buttered toast
- dollop a generous amount of Nimbin Valley Dairy Orange Billy Goats Cheese on top of the mushrooms
- add a little fresh pepper and salt
- serve with extra goats cheese
- if you are not a massive fan of goats cheese you can substitute the goats cheese for freshly grated Parmesan or Pecorino cheese – make sure you get the good stuff though!
- the flavour combination of the mushroom and goats cheese also work beautifully with Salumi Australia chorizo ……… another of my not so secret additions!
- you can also add the cooked mushrooms to Pappardelle Pasta and serve with goats cheese or Parmesan