Mixed Endives, Roasted Shiitake Mushrooms, Toasted Pecans, Red Grapes with Aged Goat Cheese Crostini ~ Happy Cooking - how many times is being sought after by many people around us, one of them is We. they indeed have get used to to take advantage of internet on ponsel to looking for information to be used inspiration. Therefore We give Information about Mixed Endives, Roasted Shiitake Mushrooms, Toasted Pecans, Red Grapes with Aged Goat Cheese Crostini is could we make it idea.
you could create Mixed Endives, Roasted Shiitake Mushrooms, Toasted Pecans, Red Grapes with Aged Goat Cheese Crostini using tools 18 ingredient 7 step. the following step by step for cook it.
The ingredients and seasoningsu for cooking Mixed Endives, Roasted Shiitake Mushrooms, Toasted Pecans, Red Grapes with Aged Goat Cheese Crostini
- Please prepare Mixed Endive Salad.
- Also add 1 cup curly endive, roughly chopped.
- You need to prepare 1 cup red Belgian endive, stems removed and roughly chopped.
- capable need to provide too 1 cup white Belgian endive, stems removed and roughly chopped.
- Please prepare 8 each medium shiitake mushroom.
- Buddy also needs 1 oz pecans.
- Please buddy prepare 3 oz red seedless grapes, cut in half.
- capable need to provide Aged Goat Cheese Crostini.
- Please buddy prepare 1 oz aged goat cheese, crumbled.
- Please buddy prepare 1 each 3 ounces baguette.
- capable need to provide too 2 tsp unsalted butter, room temperature.
- capable need to provide Honey-Dijon Mustard Vinaigrette.
- You need to prepare 1 tsp honey.
- You need 1 tsp Dijon mustard.
- You need 2 tsp sherry vinegar.
- Please prepare 2 tbsp extra-virgin olive oil.
- Please buddy prepare 1 Kosher salt, to taste.
- Please prepare 1 Black pepper, to taste.
The Step by step how to cooking Mixed Endives, Roasted Shiitake Mushrooms, Toasted Pecans, Red Grapes with Aged Goat Cheese Crostini
- Preheat the oven to 400º F. Using a small mixing bowl, mix whole shiitakes, a pinch of salt and pepper, plus 1 teaspoon of the extra-virgin olive oil. Mix and put on a small roasting pan, reserve bowl for later use. Cook in the oven for 10-11 minutes, remove from oven, place mushrooms and the liquid from the mushrooms cooking in a small bowl and allow to cool. Turn oven down to 325º F..
- Place pecans on the roasting pan used for the mushrooms and place in the oven for 6-8 minutes or until lightly toasted. Remove from oven and set a side..
- In the reserved mixing bowl, combine mustard, vinegar, honey and a pinch of salt and pepper. Mix to combine and slowly add in remaining olive oil while whisking with a wire whisk..
- Slice the mushrooms and add them along with the mushroom liquid to the bowl with the vinaigrette..
- Cut the baguette in half by length. Spread butter on the bread and follow with the goat cheese. Remove the pecans from the tray and put the bread on the tray and place in the oven. Cook bread for 7-8 minutes or until melted and toasted. While the bread toasts chop mixed lettuces and halve the grapes..
- Roughly chop the pecans and place in a large mixing bowl, add mixed lettuces and grapes. Once the toasted bread is ready, add the shiitakes and the dressing to the large bowl and gently mix to combine. Season to taste with salt and pepper..
- Divide onto two plates and serve the bread on the side. Enjoy!.
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