Mixed Endives, Roasted Shiitake Mushrooms, Toasted Pecans, Red Grapes with Aged Goat Cheese Crostini. Try crispy roasted shiitake mushrooms: top with goat cheese for an easy appetizer, serve alongside steak for a simple side dish, or grab a handful for a nutritious snack on View image. Crispy Roasted Shiitake Mushrooms. this link is to an external site that may or may not meet accessibility guidelines. An elegant appetizer or serve after a meal as a cheese course.
And here's what happened with some radicchio and endive and a piece of beautiful aged goat cheese I had on hand.
You can use any kind of firm goat cheese in this dish, or another type of cheese altogether, and you..
Taste so good I had to make a video.
You can cook Mixed Endives, Roasted Shiitake Mushrooms, Toasted Pecans, Red Grapes with Aged Goat Cheese Crostini using 18 ingredients and 7 steps. Here is how you cook it.
Ingredients of Mixed Endives, Roasted Shiitake Mushrooms, Toasted Pecans, Red Grapes with Aged Goat Cheese Crostini
- 🢂 of Mixed Endive Salad.
- 🢂 1 cup of curly endive, roughly chopped.
- 🢂 1 cup of red Belgian endive, stems removed and roughly chopped.
- 🢂 1 cup of white Belgian endive, stems removed and roughly chopped.
- 🢂 8 each of medium shiitake mushroom.
- 🢂 1 oz of pecans.
- 🢂 3 oz of red seedless grapes, cut in half.
- 🢂 of Aged Goat Cheese Crostini.
- 🢂 1 oz of aged goat cheese, crumbled.
- 🢂 1 each of 3 ounces baguette.
- 🢂 2 tsp of unsalted butter, room temperature.
- 🢂 of Honey-Dijon Mustard Vinaigrette.
- 🢂 1 tsp of honey.
- 🢂 1 tsp of Dijon mustard.
- 🢂 2 tsp of sherry vinegar.
- 🢂 2 tbsp of extra-virgin olive oil.
- 🢂 1 of Kosher salt, to taste.
- 🢂 1 of Black pepper, to taste.
Roasted Beet, Peach and Goat Cheese Salad. This salad is a bit of work, but it's so delicious and Creamy goat cheese is lightly dusted with pecans, honey, and rosemary. These are so delicious Figs with Goat Cheese, Pecans and Bacon. These elegant appetizers feature an array of flavors that.
step by step 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!.
The lobster mushroom gets its distinctive red color from a powdery parasitic fungus that grows on its surface, but don't let that sway you: Its walnut-meat texture and mild seafood flavor have made it increasingly popular. Pour chopped nuts into a bowl, and set aside. Grilled bread with goat cheese, roasted peppers, and basil. An easy appetizer that is perfect for any party. Football food at it's finest…and super easy too!
