Seared Marinated Mushrooms With Chevre Croutons Recipe
Ingredients
| Peanut oil | 1/2 Cup (16 tbs) (For the vinaigrette:) | |
| Olive oil | 1/2 Cup (16 tbs) (For the vinaigrette:) | |
| Balsamic vinegar | 1 Tablespoon (For the vinaigrette:) | |
| Cider vinegar | 1 Tablespoon (For the vinaigrette:) | |
| White wine vinegar | 3/4 Tablespoon (For the vinaigrette:) | |
| Olive oil | 2 Ounce (For the mushrooms:) | |
| 1/4 pound shiitake mushroom caps | ||
| Oyster mushrooms | 1/4 pound (For the mushrooms:) | |
| Button mushrooms | 1/4 pound (For the mushrooms:) | |
| Garlic | 2 Clove (5gm), crushed (For the mushrooms:) | |
| Bouquet garni of 1/4 bunch fresh thyme and 2 sprigs fresh rosemary | ||
| Ground pepper | 1 To taste (For the mushrooms:) | |
| Dry white wine | 2 Ounce (For the mushrooms:) | |
| 1 baguette or French bread | ||
| Olive oil | ||
| Garlic | 1 Clove (5gm), crushed (For the croutons:) | |
| Chevre | ||
| Seasonal greens and frisee | ||
| Tomato | 1 , chopped (Garnish:) | |
| Salt | To Taste | |
| Pepper | To Taste | |
| Salt | To Taste | |
Directions
To make the vinaigrette: Combine peanut oil, olive oil, vinegars, salt and pepper in bowl; beat until smooth.
Adjust seasonings.
To cook the mushrooms: Heat olive oil in saute pan until just below smoking point.
Add mushrooms.
Sear mushrooms evenly, allowing oil to recover heat before stirring.
Add garlic and bouquet garni.
Saute for several minutes.
Season with salt and pepper.
Add wine, stirring to deglaze.
Cook until reduced to 1/4 of the original volume; reduce heat.
Stir in vinaigrette.
Cook for 2 minutes.
Cool to room temperature.
To make the croutons: Preheat oven to 350 degrees.
Slice the bread into 1/4-inch rounds.
Brush with olive oil; sprinkle with garlic.
Place on baking sheet.
Bake until toasted and crisp.
Spread with cheese.
Bake just until cheese is heated.
To assemble the dish: Drain mushrooms, reserving vinaigrette; arrange randomly on plate lined with seasonal greens and frisee.
Place croutons in center of plate; garnish with tomato.
Drizzle with warm vinaigrette.
Adjust seasonings.
To cook the mushrooms: Heat olive oil in saute pan until just below smoking point.
Add mushrooms.
Sear mushrooms evenly, allowing oil to recover heat before stirring.
Add garlic and bouquet garni.
Saute for several minutes.
Season with salt and pepper.
Add wine, stirring to deglaze.
Cook until reduced to 1/4 of the original volume; reduce heat.
Stir in vinaigrette.
Cook for 2 minutes.
Cool to room temperature.
To make the croutons: Preheat oven to 350 degrees.
Slice the bread into 1/4-inch rounds.
Brush with olive oil; sprinkle with garlic.
Place on baking sheet.
Bake until toasted and crisp.
Spread with cheese.
Bake just until cheese is heated.
To assemble the dish: Drain mushrooms, reserving vinaigrette; arrange randomly on plate lined with seasonal greens and frisee.
Place croutons in center of plate; garnish with tomato.
Drizzle with warm vinaigrette.
Chef
