While the crust is browning, slice the fingerlings and put them in a fry pan with a bit of olive oil. When they begin to caramelize and soften, add the rough-chopped mushrooms. Season and saute the potato & mushroom mix just a few minutes until the mushrooms begin to cook. Remove the pan from the heat and allow to cool a bit.
Zach's beautiful fingerling potatoes from Tree & Leaf Farm.
First a layer of the vegetable mix, then a layer of grated Cabra LaMancha.
The mushroom mix from Mother Earth Organic Mushrooms.
We're in love...
Put the deep dish back in the 400 degree oven and cook for about 30 minutes, or until the cheese begins to brown.
We ate this hot the first time and enjoyed the melted-goat-cheesy-goodness. Leftovers were eaten cold -- just as satisfying,