Bruschetta with shiitake ragu on chevre

Start off by slicing the organic shiitake mushrooms. Chop the onion and garlic.

Pour about 2 tbsp olive oil in a skillet on medium heat and add the chopped garlic and onion. After approx. 2 minutes, add the organic shiitake mushrooms, half the thyme, salt, pepper and leave for another 5 to 7 minutes.

While waiting for the mushrooms, mix in a small bowl the corn starch and the wine. Stir well. Then, add 1 tbsp balsamic vinegar to the mushroom skillet and stir well. As soon as the added vinegar is absorbed, pour in the skillet the mixture of corn starch and sherry wine. Let it simmer  until it binds.

Meanwhile, we prepare the bruschetta by cutting 8 thick slices of bread. Pour some olive oil in a different pan and place the bread over medium heat. Turn to get both sides evenly golden-brown and add salt and pepper to your liking.

When the bruschetta slices are ready pour a dash of olive oil and then spread the chevre goat cheese. Add some more thyme.

As soon as the mushrooms are ready, add 1 tbsp crème fraiche, stir well and use a spoon to place them over the bruschetta.

Garnish with the remaining thyme and serve, preferably hot.