This is how cooking recipe Mixed Endives Roasted Shiitake Mushrooms Toasted Pecans Red Grapes with Aged Goat Cheese Crostini with 18 ingredients and 7 stages of easy cooking, which is bouncy delicious.
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Good Afternoon mother, now you get cook recipe Mixed Endives, Roasted Shiitake Mushrooms, Toasted Pecans, Red Grapes with Aged Goat Cheese Crostini with 18 ingredients and 7 steps. Next this is how to make it, please pay attention carefully.
In cooking there are several level that must be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to cooking is ready to be served and enjoyed. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste not appropriate desired, and many others. Immediately, below are 18 ingredients and 7 stages of easy cooking Mixed Endives, Roasted Shiitake Mushrooms, Toasted Pecans, Red Grapes with Aged Goat Cheese Crostini.
Ingredients for Mixed Endives, Roasted Shiitake Mushrooms, Toasted Pecans, Red Grapes with Aged Goat Cheese Crostini
Prepare : Mixed Endive Salad.
Prepare 1 cup : curly endive, roughly chopped.
Needed 1 cup : red Belgian endive, stems removed and roughly chopped.
Needed 1 cup : white Belgian endive, stems removed and roughly chopped.
Needed 8 each : medium shiitake mushroom.
Needed 1 oz : pecans.
Needed 3 oz : red seedless grapes, cut in half.
Prepare : Aged Goat Cheese Crostini.
Prepare 1 oz : aged goat cheese, crumbled.
Needed 1 each : 3 ounces baguette.
Prepare 2 tsp : unsalted butter, room temperature.
Prepare : Honey-Dijon Mustard Vinaigrette.
Needed 1 tsp : honey.
Needed 1 tsp : Dijon mustard.
Prepare 2 tsp : sherry vinegar.
Needed 2 tbsp : extra-virgin olive oil.
Prepare 1 : Kosher salt, to taste.
Needed 1 : Black pepper, to taste.
If all raw materials Mixed Endives, Roasted Shiitake Mushrooms, Toasted Pecans, Red Grapes with Aged Goat Cheese Crostini it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.
Process Cooking 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!.
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