Pickled Mushroom on Toast with Chevre

1c white wine
1/2 c champagne vinegar
2 sprigs mint
4 juniper berries
2 shallots
1 chili
1 head garlic, sliced
1 lb mixed mushrooms
1/4 c salt
1 cup extra virgin olive oil
1/4 t fresh oregano chopped
4 pieces of toasted bread/ crostini
1/2 c goat cheese

  1. Clean mushrooms, cut to desired size. Combine all ingredients except olive oil. Bring to a boil. Once boiling, turn heat off and let sit until room temp. Strain mixture, pick out garlic, juniper, and mint.
  2. Season with salt and pepper. Cover with olive oil and let sit at least 4 hours. Spread goat cheese (chevre) on toast. Strain oil off mushrooms, place on top. Add fresh oregano.
  3. Save the strained olive oil for marinades, pasta or salad dressings.