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Layered Roasted Mushroom & Truffle Goat Cheese Timbale topped with golden garlic crumbs and fresh thyme, served on a white cake stand

Roasted Mushroom & Truffle Goat Cheese Timbale

A moody, elegant appetizer made with layers of whipped truffle–thyme goat cheese, pan-fried mushrooms, and crispy garlic crumbs. Easy to assemble in a ring mold, beautiful to serve, and packed with earthy, luxurious flavor. Perfect for holidays, gatherings, or a cozy night in.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 4 as an appetizer
Course: Appetizer, Snack
Cuisine: American
Ingredients Method

Ingredients
  

Pan-Fried Mushrooms
  • 8 oz mushrooms mixed or baby bella, chopped small
  • ½ shallot diced
  • 1 tbsp olive oil
  • 1 tbsp butter
  • ½ tsp soy sauce
  • ½ tsp balsamic vinegar
  • 1 tsp fresh thyme leaves
  • salt + pepper
Whipped Truffle–Thyme Goat Cheese
  • 4 oz soft goat cheese
  • 4 tbsp cream cheese
  • 1 tbsp heavy cream
  • 1 tsp white truffle oil
  • 1 –1.5 tsp finely minced fresh thyme
  • pinch salt & black pepper
Crispy Garlic Crumbs
  • ¼ cup panko
  • 1 clove garlic minced
  • 1 tsp olive oil
  • pinch salt
Finishing
  • fresh thyme

Method
 

Pan-fry the mushrooms
  1. Heat a large skillet until very hot. Add the oil, then the mushrooms in a single layer. Don’t stir - let them brown first. Add shallot, cook until golden and reduced. Lower heat, add butter, soy, balsamic, thyme. Cook until glossy. Season at the end.
Make the cheese layer
  1. Whip goat cheese, cream cheese, cream, truffle oil, thyme, salt, pepper until smooth. Chill briefly.
Make garlic crumbs
  1. Toast panko, garlic, and oil until golden. Salt lightly. Cool.
Assemble
  1. Using a 5-inch ring mold:
  2. Cheese
  3. Mushrooms
  4. Cheese
  5. Garlic crumbs
  6. Press gently. Chill 10 minutes.
Unmold & garnish
  1. Twist the mold upward. Finish with fresh thyme.

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