Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a special dish, mixed endives, roasted shiitake mushrooms, toasted pecans, red grapes with aged goat cheese crostini. One of my favorites food recipes. For mine, I’m gonna make it a 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 foods on earth. It’s enjoyed by millions daily. It’s simple, it’s quick, it tastes delicious. Mixed Endives, Roasted Shiitake Mushrooms, Toasted Pecans, Red Grapes with Aged Goat Cheese Crostini is something which I’ve loved my whole life. They are fine and they look fantastic.
To begin with this particular recipe, we must 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 cook that.
The ingredients needed to make Mixed Endives, Roasted Shiitake Mushrooms, Toasted Pecans, Red Grapes with Aged Goat Cheese Crostini:
- Prepare 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
- Make ready 8 each medium shiitake mushroom
- Prepare 1 oz pecans
- Get 3 oz red seedless grapes, cut in half
- Take Aged Goat Cheese Crostini
- Prepare 1 oz aged goat cheese, crumbled
- Take 1 each 3 ounces baguette
- Take 2 tsp unsalted butter, room temperature
- Prepare Honey-Dijon Mustard Vinaigrette
- Prepare 1 tsp honey
- Get 1 tsp Dijon mustard
- Make ready 2 tsp sherry vinegar
- Make ready 2 tbsp extra-virgin olive oil
- Take 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’s going to wrap this up with this exceptional food mixed endives, roasted shiitake mushrooms, toasted pecans, red grapes with aged goat cheese crostini recipe. Thank you very much for reading. I’m sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
