Seared Marinated Mushrooms With Chevre Croutons
|Peanut oil||1⁄2 Cup (8 tbs)|
|Olive oil||1⁄2 Cup (8 tbs)|
|Balsamic vinegar||1 Tablespoon|
|Cider vinegar||1 Tablespoon|
|White wine vinegar||3⁄4 Tablespoon|
|Olive oil||2 Ounce|
|Shiitake mushroom caps||1⁄4 Pound|
|Oyster mushrooms||1⁄4 Pound|
|Button mushrooms||1⁄4 Pound|
|Garlic||2 Clove (10 gm), crushed|
|Bouquet garni||1 (1/4 Bunch Fresh Thyme And 2 Sprigs Fresh Rosemary)|
|Freshly ground pepper||To Taste|
|Dry white wine||2 Ounce|
|Olive oil||1 Tablespoon|
|Garlic||1 Clove (5 gm), crushed|
|Chevre||2 Tablespoon (Adjust Quantity As Needed)|
|Greens||2 Tablespoon (Seasonal Variety, For Garnish)|
|Frisee||1 Tablespoon (For Garnish)|
|Tomato||1 , chopped (For Garnish)|
To make the vinaigrette: Combine peanut oil, olive oil, vinegars, salt and pepper in bowl; beat until smooth.
To cook the mushrooms: Heat olive oil in saute pan until just below smoking point.
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.