Recipe from Baking By Hand by Andy King and Jackie King (Page Street Publishing; August 2013) Printed with permission. Available through Amazon.com We have a real weakness for fresh goat cheese, and we’re lucky enough to be surrounded by local producers here in northern Massachusetts. Pairing it with mushrooms and thyme gives you a really traditional, tantalizing, savory treat. The oyster mushrooms add a pretty touch to the presentation, but piled shiitakes (or even raw cultivated enokis) would work just as well.