Mushroom and Goat Cheese Fonduta

Stephen Scott, chef of Zola's recipe

Serves 4 as an appetizer

1 loaf Ciabatta, sliced into 24 quarter-inch thick slices and grilled both sides
4 ounces dry Morel mushrooms
1 ½ cups warm water
1 cup Portabello mushrooms, cleaned and chopped into quarter-inch dice
1 cup Oyster mushrooms, trimmed and chopped into quarter-inch dice
1 cup Chanterelle mushrooms, trimmed and chopped into quarter-inch dice
1 teaspoon minced garlic
5 tablespoons peeled and diced shallots
3 tablespoons butter
1 tablespoon fresh tarragon, chopped
5 fluid ounces Sherry
2 cups heavy cream
1 cup goat cheese
4 egg yolks 

(All mushrooms are available from Whole Foods and Dean & DeLuca)

Re-hydrate the morels in the warm water. Once fully re-hydrated, strain off the morels and slice in circles.  Reserve the liquid.  In a preheated medium-sized sauce pot sweat the shallots and garlic in the butter over medium-low heat until translucent. 

Add the Portabello, Oyster and Chanterelle mushrooms, season and allow cook over medium heat for about 6 minutes.  Deglaze with the sherry and reduce by half.  Add the reserved Morel liquid and cream.  Allow the mushroom mixture to simmer until it begins to thicken slightly, about fifteen minutes. 

Lower the heat and whisk in the goat cheese and add the tarragon.  Simmer for 5 minutes more.  Taste for seasoning, adjust if necessary, and whisk in the egg yolks one at a time thoroughly.  Allow to cook for a few more minutes stirring constantly and remove from the heat and season if needed. NOTE:  once the egg yolks are in, do not let the mixture boil. 

At this point, grill the ciabatta or toast in the oven.  Either serve in a large fondue pot for sharing or in individual pots with 6 slices of the bread on each plate.

Zola (202-654-0999; zoladc.com) is located at 800 F StNW. Main courses cost $16 to $29.

This recipe first appeared in the Northwest, Dupont, Foggy Bottom and Georgetown Current Newspapers.

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