Serves 6 – 8
1 lb large bunch flat leaf parsley, washed and stems removed
1 tbsp butter
1 tbsp minced garlic
1 lb mixed fresh mushrooms, cleaned and chopped
1/4 cup white wine
1/4 tsp fresh ground pepper
6 oz goat cheese
1/4 cup heavy whipping cream
2 threads saffron
1/4 cup olive oil
3 tbsp chopped flat leaf parsley
1/2 baguette, diagonally cut into 1/4? slices
Melt butter in a large skillet, heat garlic until fragrant. Add mushrooms and sauté for 3 minutes over med-high heat. Add wine and pepper and cook until liquid is almost completely absorbed, about 5 minutes. Remove from heat and set aside.
Whisk whipping cream until it thickens. Whip half of the goat cheese into the cream until well blended. Then whip the rest of the goat cheese into the cream.
Blend olive oil and parsley with an immersion blender until emulsified. Set parsley sauce aside.
In meantime, brush both side of each piece of bread with olive oil and place on a baking sheet. Toast in broiler for 1 ? 2 minutes, until edges are golden.
Top each toast with a tablespoon of salsa and a shrimp.