These are such a great appetizer and can be made very easily. The wild mushrooms and pine nuts combine for an earthy, woody taste; complemented so nicely by the sweet, creamy goat cheese. I also love them as an open-faced sandwich for lunch, alongside a butter lettuce salad!

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3 cups assorted wild mushrooms, cleaned and cut into chunks

¼ cup red wine

2 tbsp salted butter (in 8 pieces)

Garlic salt

Salt and pepper to taste

French or rustic bread, sliced

1 package creamy Goat Cheese

6 sprigs of fresh thyme, leaves removed

Pine nuts to garnish


1.     Preheat oven to 400˚

2.     In a baking dish, add the mushrooms, garlic salt to taste, wine, leaves from 2 sprigs of thyme and mix to combine.

3.     Top the mushrooms with 6 pieces of butter.

4.     Roast mushrooms in oven for 20 minutes, or until the mushrooms soften. Remove from oven.

5.     On a baking sheet, lay out the bread slices and brush with remaining butter. Bake for 5-6 minutes until crunchy.

6.     Spread slices with goat cheese.

7.     Spoon mushroom mixture over bread and top with remaining thyme and salt and pepper.

8.     Garnish with pine nuts.


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