Seared Marinated Mushrooms With Chevre Croutons Recipe

Summary

Preparation Time10 MinCooking Time5 Min
Ready In15 MinDifficulty LevelEasy
Health IndexAverageServings4
CuisineCourse
MethodMain Ingredient
Interest Group

Ingredients

For vinaigrette
 Peanut oil1⁄2 Cup (8 tbs)
 Olive oil1⁄2 Cup (8 tbs)
 Balsamic vinegar1 Tablespoon
 Cider vinegar1 Tablespoon
 White wine vinegar3⁄4 Tablespoon
For mushrooms
 Olive oil2 Ounce
 Shiitake mushroom caps1⁄4 Pound
 Oyster mushrooms1⁄4 Pound
 Button mushrooms1⁄4 Pound
 Garlic2 Clove (10 gm), crushed
 Bouquet garni1 (1/4 Bunch Fresh Thyme And 2 Sprigs Fresh Rosemary)
 Freshly ground pepper To Taste
 Salt To Taste
 Dry white wine2 Ounce
For croutons
 Baguette/French bread1
 Olive oil1 Tablespoon
 Garlic1 Clove (5 gm), crushed
 Chevre2 Tablespoon (Adjust Quantity As Needed)
 Greens2 Tablespoon (Seasonal Variety, For Garnish)
 Frisee1 Tablespoon (For Garnish)
 Tomato1 , chopped (For Garnish)
 Pepper 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.
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