Hey everyone, it is Drew, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, mixed endives, roasted shiitake mushrooms, toasted pecans, red grapes with aged goat cheese crostini. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
Mixed Endives, Roasted Shiitake Mushrooms, Toasted Pecans, Red Grapes with Aged Goat Cheese Crostini is one of the most favored of recent trending foods on earth. It is appreciated by millions daily. It is simple, it’s quick, it tastes yummy. They’re nice and they look wonderful. Mixed Endives, Roasted Shiitake Mushrooms, Toasted Pecans, Red Grapes with Aged Goat Cheese Crostini is something that I’ve loved my whole life.
To begin with this recipe, we must 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 that.
The ingredients needed to make Mixed Endives, Roasted Shiitake Mushrooms, Toasted Pecans, Red Grapes with Aged Goat Cheese Crostini:
- Make ready Mixed Endive Salad
- Prepare 1 cup curly endive, roughly chopped
- Take 1 cup red Belgian endive, stems removed and roughly chopped
- Prepare 1 cup white Belgian endive, stems removed and roughly chopped
- Make ready 8 each medium shiitake mushroom
- Take 1 oz pecans
- Take 3 oz red seedless grapes, cut in half
- Make ready Aged Goat Cheese Crostini
- Get 1 oz aged goat cheese, crumbled
- Get 1 each 3 ounces baguette
- Take 2 tsp unsalted butter, room temperature
- Take Honey-Dijon Mustard Vinaigrette
- Get 1 tsp honey
- Prepare 1 tsp Dijon mustard
- Make ready 2 tsp sherry vinegar
- Get 2 tbsp extra-virgin olive oil
- Make ready 1 Kosher salt, to taste
- Prepare 1 Black pepper, to taste
Instructions 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!
So that is going to wrap it up with this special food mixed endives, roasted shiitake mushrooms, toasted pecans, red grapes with aged goat cheese crostini recipe. Thanks so much for your time. I am confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
