Scotch Glazed Wild Mushrooms with Garlic Cheese Croustades

• 1 bunch watercress
• 1oz extra virgin olive oil
• 12 croustades
• 6oz garlic herb cheese
• 2oz olive oil
• 6oz sliced Shitaki mushrooms
• ½ tbs sliced garlic
• ½ cup sliced shallots
• ½ tbsp minced ginger
• ½ tsp crushed juniper berries
• 1 tbs dark brown sugar
• 2oz Scotch Whisky (mixed into brown sugar)
• 4oz chicken stock
• 1 tbs fresh lemon juice
• 1 tsp salt
• ½ tsp black pepper
• ¼ cup red pepper strips

Dress the watercress with extra virgin olive oil and arrange on a plate. Spread cheese over croustades and arrange around the watercress. Heat 1 oz olive oil on a high heat in a 12" frying pan. When the oil begins to lightly smoke add all of the mushrooms and cook for 2-3 minutes, add the remaining oil as needed. Saute until the mushrooms start to give off their liquid. Add the garlic, shallots, ginger and juniper, stirring quickly, and cook for two minutes, adjusting the heat if needed. Add the Scotch Whisky and brown sugar mixture and flame. Add the stock, bring to a fast boil and cook for about three minutes until the mixture glazes the mushrooms. Season with salt, pepper and lemon juice to taste. Pour the mushroom mixture over the watercress and garnish with red pepper strips.