# What You’ll Need:
→ Mushrooms
01 - 10.5 oz assorted wild mushrooms (shiitake, cremini, oyster)
02 - 2 tbsp olive oil
03 - 1 tbsp unsalted butter
04 - 2 cloves garlic, minced
05 - 1 tsp fresh thyme leaves
06 - Salt and pepper, to taste
→ Herb Moss Breadcrumbs
07 - 2 slices rustic sourdough bread, torn into small pieces
08 - 2 tbsp fresh parsley, finely chopped
09 - 1 tbsp fresh dill, finely chopped
10 - 1 tbsp fresh chives, finely chopped
11 - 1 tbsp olive oil
12 - Zest of ½ lemon
13 - Pinch of salt
→ Whipped Goat Cheese
14 - 5.3 oz soft goat cheese
15 - 2 tbsp cream cheese
16 - 1 tbsp milk or cream
17 - Freshly ground black pepper
→ Platter Accompaniments
18 - 1 cup baby arugula or microgreens
19 - 1 handful radishes, thinly sliced
20 - 1 small cucumber, sliced
21 - Edible flowers (optional, for garnish)
22 - Rustic crackers or crostini
# Step-by-Step Guide:
01 - Heat olive oil and butter in a large skillet over medium-high heat. Add assorted mushrooms and cook, stirring occasionally, until golden and tender, about 7–8 minutes. Add minced garlic and fresh thyme leaves; sauté for 1 more minute. Season with salt and pepper. Set aside to cool slightly.
02 - Pulse torn sourdough bread in a food processor until coarse crumbs form. Toss with olive oil, parsley, dill, chives, lemon zest, and a pinch of salt. Toast the mixture in a dry skillet over medium heat, stirring frequently, until crisp and vibrant green, about 3–5 minutes. Let cool completely.
03 - In a bowl, beat goat cheese, cream cheese, and milk or cream with a hand mixer until light and fluffy. Season with freshly ground black pepper to taste.
04 - Spread whipped goat cheese evenly in the center of a large wooden board or platter. Top with sautéed mushrooms. Scatter herb moss breadcrumbs over and around the mushrooms. Arrange arugula, thinly sliced radishes, cucumber slices, and rustic crackers or crostini around the edges. Garnish with edible flowers if using.
05 - Serve immediately, inviting guests to build their own bites from the assembled platter.
