Stout Soaked Mushrooms and Herbed Goat Cheese Crostinis


Photos from my Instagram account 

I made it.

From LA to Seattle, up Highway 1. Past fat lazy seals, miles of winding coastlines, epic Redwoods, and into an unusually sunny Seattle. Although the sun has now given way to the typical rain, it’s somehow comforting.

Although figuring out how to wield a camera in low light has been a bit challenging.

Stout Soaked Mushroom & Herbed Goat Cheese Crostini

But the food isn’t. This part of the word has gorgeous produce, fantastic seafood, incredible beer. I’m starting to get familiar with the Northwest breweries and the beautiful beer that I’m now so close to. If you know of a local brewery I should go to, please, I’m all ears.

Stout Soaked Mushroom & Herbed Goat Cheese Crostini4

As I unpack the boxes, rely heavily on my navigation to get around, figure out what local stations to set my car radio to,  and try to amend my ill-equipped wardrobe (warm socks?? I need new socks?), I’m excited to be here. My Gypsy Soul gets to wander a new city.

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Stout Soaked Mushrooms and Herbed Goat Cheese Crostinis


  • 1 wt oz (1 ½ cups) assorted dried mushrooms (I used Porcini, Shiitake & Chanterelle)
  • 12 ounces stout beer
  • 1 tbs olive oil
  • 2 tbs unsalted butter
  • ¼ cup chopped shallots
  • ½ tsp kosher or sea salt
  • ½ tsp black pepper
  • 1 baguette (sourdough or French)
  • 4 ounces chevre goat cheese, softened
  • 1 tsp chopped fresh thyme
  • 1 tsp chopped fresh sage
  • 1 tsp chopped fresh rosemary


  1. Put the mushrooms in a small bowl or jar. Cover with the stout beer. Leave at room temperature for at least 30 minutes and up to 2 hours or until the mushrooms are soft and have reconstituted.
  2. Drain the mushrooms and rinse well to remove any residual grit.
  3. Slice the mushrooms into thin slices (unless mushrooms were pre sliced).
  4. In a pan over medium high heat melt the butter with the olive oil.
  5. Add the shallots and cook until softened and starting to brown, about 5 minutes.
  6. Add the mushrooms to the pan, sprinkle with salt and pepper, cook until most of the oil and butter has been absorbed, about 5 minutes.
  7. Preheat the boiler on the oven.
  8. Slice the baguette into 18-24 slices.
  9. Place the slices on a baking sheet. Place until the broiler until golden brown, about 2 minutes, flip over and place under the broiler until golden brown the opposite side.
  10. In a small bowl stir together the goat cheese, thyme, sage and rosemary.
  11. Spread each slice with goat cheese, top with mushrooms.
  12. Serve immediately.

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23 thoughts on “Stout Soaked Mushrooms and Herbed Goat Cheese Crostinis

  1. Yay! So happy you made it! Hope you get to settle in a little before all the crazy work takes over!
    This crostini is amazing. So much flavor!

    1. Most of the time, if you use water, it’s great to use in soups for broth. But since this is beer, it’s different. I’d still try it in a soup, especially a beef soup, along with some beef broth

  2. The food looks delicious, but I had to comment, that I like you even more now that I have seen this picture of that awesome bulldog! I have a love of all smush faced dogs, so it made me very happy. 🙂

  3. Since you love food and craft beer, try out Schooner Exact in the SoDo area. Amazing food and always solid beer. They make great sours too if you can make a tapping event of one.

  4. As a Washingtonian, I was so excited to read you were moving north. So many great craft breweries (and wineries and distilleries…)! One of favorites is Black Raven, especially if you can make it to one of their tapping or cask events. And one of my favorite beer bars is Brouwer’s – always good beer and atmosphere.

    1. I second Black Raven! It’s a little bit out of the way, and in a weird business park, but their beers are amazing.

      Some of my local favorites: Black Raven, Snoqualmie, Georgetown, Silver City, Chuckanut, Fremont Brewing,

      Lots of great beer shops too: Chucks on 85th, Malt & Vine, Bottleworks.

      1. Oh I second Fremont, Chucks and Bottleworks. I also recommend Pine Box on Capital Hill, Stoup Brewing, Beveridge Place in West Seattle and Reuben’s.

  5. I don’t even like mushrooms but this sounds good! Welcome to WA! I’d recommend checking out Georgetown Brewery in SODO and also there are some cool places in West Seattle that have tons of microbrews on tap, West Seattle Brewery and The beer Junction to name a few. Can’t wait to hear about all the places you find!

  6. Welcome! Get to know owner/brewer Cody Morris at Epic Ales and his restaurant Gastropod.

    Contact me and we can chat about places to try. There are a couple hundred breweries that you can make into day trips. Not all have food though.

  7. Welcome to Seattle! There are far too many delicious local breweries to list here, but a few of my favorites are Big Time (U district), Fremont Brewery (Fremont), and Reuben’s Brewery (Ballard). I second the Brouwer’s recommendation as well—such an excellent bar!

  8. I’d add Fremont Brewing and Elysian (Jasmine IPA one of my favorites)…and Theo’s Chocolate across the street from Brouwer’s! We love Black Raven too. I live in San Diego and love visiting Seattle twice a year to sample all the fine food and drink!

  9. I second Fremont Brewing, Black Raven and Brouwer’s. Reuben’s is amazing. And have a Jolly Roger at Maritime Pacific Brewing. And check out and become a WABL (Washington Beer Lovers) member.

  10. Welcome home Jackie! So happy to have you here! Come over to the Eastside of Seattle and check out Bellevue Brewing Company – one of our favorites! Also visit Redhook Brewing while you’re here. Let us know when you’re going and we’ll meet you there! And yes…welcome to low light. I’ve mentioned before – it’s a joy (hahaha! sometimes not!). But the rain and produce honestly are a good time – I love it! The Emerald City. If you need suggestions on artificial lighting – PM me… I’ve been down this road many times and finally have a solution that works!

  11. Perfect party food dish! 🙂 Also: I’m glad you’re getting settled in well. Cheers!

  12. Super pumped to try these out. I’m thinking I could reduce the liquid down with some aromatics while cooking the mushrooms. Then just use that to glaze the mushrooms before plating.

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