Hello everybody, it is me again, Dan, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, mixed endives, roasted shiitake mushrooms, toasted pecans, red grapes with aged goat cheese crostini. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Mixed Endives, Roasted Shiitake Mushrooms, Toasted Pecans, Red Grapes with Aged Goat Cheese Crostini is one of the most well liked of current trending meals on earth. It’s enjoyed by millions daily. It is easy, it is quick, it tastes yummy. They are fine and they look fantastic. Mixed Endives, Roasted Shiitake Mushrooms, Toasted Pecans, Red Grapes with Aged Goat Cheese Crostini is something that I have loved my entire life.
The slightly bitter mixed endives are tossed with savory shiitake mushrooms, sweet red grapes, chunks of toasted pecans, and drizzled with a honey-Dijon mustard vinaigrette served with a side of crusty baguette oozing with melted goat cheese and butter. 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. 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.
To begin with this particular recipe, we have to first prepare a few components. You can have 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.
The ingredients needed to make Mixed Endives, Roasted Shiitake Mushrooms, Toasted Pecans, Red Grapes with Aged Goat Cheese Crostini:
- Get Mixed Endive Salad
- Make ready 1 cup curly endive, roughly chopped
- Make ready 1 cup red Belgian endive, stems removed and roughly chopped
- Prepare 1 cup white Belgian endive, stems removed and roughly chopped
- Get 8 each medium shiitake mushroom
- Prepare 1 oz pecans
- Get 3 oz red seedless grapes, cut in half
- Get Aged Goat Cheese Crostini
- Prepare 1 oz aged goat cheese, crumbled
- Prepare 1 each 3 ounces baguette
- Prepare 2 tsp unsalted butter, room temperature
- Make ready Honey-Dijon Mustard Vinaigrette
- Take 1 tsp honey
- Get 1 tsp Dijon mustard
- Prepare 2 tsp sherry vinegar
- Prepare 2 tbsp extra-virgin olive oil
- Take 1 Kosher salt, to taste
- Make ready 1 Black pepper, to taste
They are also excellent roasted with salt and lemon or blistered over high heat and paired with sautéed bitter greens or sharp Brussel sprouts. A marvelous way to celebrate the springtime arrival of asparagus - a fresh and mildly sweet vegetable that contains a relatively high amount of plant-based. Soft shiitake mushrooms are topped with a soft fried egg and fresh Parmesan cheese. I took that one bite, abandoned the knife and fork and ate an early lunch like a boss.
Steps to make 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!
Endive Stuffed with Goat Cheese and Walnuts. Meanwhile, in small bowl, combine goat cheese and cream cheese; blending until smooth; set aside. This crostini with sauteed mushrooms, mascarpone cheese and Our method works with all kinds of mushrooms — in our photo below, we've added baby bella (or cremini) and shiitake mushrooms. For the crostini, smear some mascarpone cheese onto sliced and toasted bread then top with some. These lovely rich goats cheese crostini are lovely with white wine.
So that’s going to wrap it up with this special food mixed endives, roasted shiitake mushrooms, toasted pecans, red grapes with aged goat cheese crostini recipe. Thank you very much for reading. I am sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
