Oat Cake ‘Crostini’ with Portobello Topping

Oat cakes

2½ cups old fashioned oats

3 teaspoons vegetable shortening or butter

½ teaspoon salt

¼ teaspoon black pepper

¼ teaspoon garlic powder

¼ cup water

Topping

1 tablespoon olive oil or butter

8 ounces portobello mushrooms, sliced

1 clove garlic, finely chopped

½ teaspoon fresh sage, chopped

½ teaspoon fresh thyme

¼ cup white wine

Salt and pepper

8 ounces goat cheese, room temperature

For the oat cakes: Heat oven to 375 degrees.

Combine all ingredients in a bowl until the mixture comes together (use your hands!) and has a paste like consistency. If the mixture does not come together add additional water in tablespoon increments until it does.

Turn the mixture onto a work surface and roll out to slightly less than ¼ inch thickness (thinner is better). Use a biscuit cutter to make discs and transfer these to a cookie sheet with a spatula. You can also form “rustic-looking” disks by taking a golf ball-sized portion of dough and pressing it flat with your hands. Bake oat cakes at 375 for around 25 minutes. The edges will turn brown.

For the topping: Saute mushrooms in olive oil on medium heat for 5 minutes until they are soft and turning dark. Add garlic, herbs, salt, pepper and wine. Reduce heat and simmer until liquid is gone (about 3 to 4 minutes).Transfer mixture to a food processor. Pulse 5 or 6 times until mushrooms are finely chopped but not pureed. Spread goat cheese on prepared oatcakes then top with mushroom mixture. Serves with Moroccan-style Baked Cod.

Serves four.

Michael Pennisi, 2012 Cook of the Year