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Seared Marinated Mushrooms With Chevre Croutons

Foreign.Taste's picture
For vinaigrette
  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
For mushrooms
  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
  Salt To Taste
  Dry white wine 2 Ounce
For croutons
  Baguette/French bread 1
  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)
  Pepper To Taste

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.

Recipe Summary

Difficulty Level: 
Side Dish
Preparation Time: 
10 Minutes
Cook Time: 
5 Minutes
Ready In: 
15 Minutes

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Seared Marinated Mushrooms With Chevre Croutons Recipe