Mixed Endives, Roasted Shiitake Mushrooms, Toasted Pecans, Red Grapes with Aged Goat Cheese Crostini
Mixed Endives, Roasted Shiitake Mushrooms, Toasted Pecans, Red Grapes with Aged Goat Cheese Crostini

Hey everyone, hope you are having an incredible day today. 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’m gonna make it a bit unique. This is gonna smell and look delicious.

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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. 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.

To get started with this recipe, we have to prepare a few ingredients. 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 can achieve it.

The ingredients needed to make Mixed Endives, Roasted Shiitake Mushrooms, Toasted Pecans, Red Grapes with Aged Goat Cheese Crostini:
  1. Take Mixed Endive Salad
  2. Get 1 cup curly endive, roughly chopped
  3. Take 1 cup red Belgian endive, stems removed and roughly chopped
  4. Take 1 cup white Belgian endive, stems removed and roughly chopped
  5. Get 8 each medium shiitake mushroom
  6. Get 1 oz pecans
  7. Take 3 oz red seedless grapes, cut in half
  8. Prepare Aged Goat Cheese Crostini
  9. Make ready 1 oz aged goat cheese, crumbled
  10. Prepare 1 each 3 ounces baguette
  11. Get 2 tsp unsalted butter, room temperature
  12. Get Honey-Dijon Mustard Vinaigrette
  13. Take 1 tsp honey
  14. Prepare 1 tsp Dijon mustard
  15. Prepare 2 tsp sherry vinegar
  16. Prepare 2 tbsp extra-virgin olive oil
  17. Take 1 Kosher salt, to taste
  18. Take 1 Black pepper, to taste

Meanwhile, assemble plate with pecans and crumbled goat cheese. I used cream cheese instead of goats cheese and toasted the pecans for extra flavour - delicious! I used goat cheese with basil and roasted garlic and toasted the baguette before spreading the cheese. Spread your honey goat cheese onto each crostini, and top with your roasted grape and rosemary mixture.

Steps to make Mixed Endives, Roasted Shiitake Mushrooms, Toasted Pecans, Red Grapes with Aged Goat Cheese Crostini:
  1. 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.
  2. 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.
  3. 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.
  4. Slice the mushrooms and add them along with the mushroom liquid to the bowl with the vinaigrette.
  5. 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.
  6. 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.
  7. Divide onto two plates and serve the bread on the side. Enjoy!

Mallory used a combination of goat cheese and cream cheese for her creamy base, but I thought that honey goat cheese would be delicious as well and add another layer of flavor to the bite. This vegan Mexican menudo is meatless and totally delicious, with shiitake mushrooms cooked in a vegetable broth with tomatoes and ancho chiles. You can use any rice mixture (brown, wild, long grain, red), if desired. You can use any mushroom in. Endive with Goat Cheese, Strawberries & Walnuts.

So that’s going to wrap it up for this special food mixed endives, roasted shiitake mushrooms, toasted pecans, red grapes with aged goat cheese crostini recipe. Thanks so much for reading. I’m sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!