Baked Crottins with Sauteed Mushrooms

Ingredients for Baked Crottins with Sauteed Mushrooms

• 120ml plus 2 cuillères à soupe d'huile d'olive extra vierge

• 900g mixed fresh mushrooms such as chanterelle, shiitake, oyster, cremini, and white, trimmed, then quartered if large

• 40g finely chopped shallot

• 2 teaspoons minced garlic plus 1 whole clove, peeled

• 2 cuillères à soupe de beurre non salé

• 2 cuillères à soupe de thym frais haché

• 2 cuillères à café de sel casher

• 1/2 cuillères à café de poivre noir

• 1 leek (white and pale green parts only), thinly sliced crosswise

• 2 celery ribs, thinly sliced crosswise

• 1 carrot, thinly sliced crosswise

• 1 feuille de laurier turc ou 1/2 feuille de laurier de Californie

• 1 tablespoon crushed coriander seeds

• 2/3 cup concentrated brown chicken stock 2 1/2 tablespoons Sherry vinegar

• A bouquet garni of 2 sprigs thyme and 2 sprigs flat-leaf parsley tied together with kitchen string

• 4 (70g) crottins* (small aged goat cheese rounds) at room temperature

• 350g mixed salad greens such as radicchio, frisée, and rocket, torn into bite-size pieces (1925ml )

• Accompaniment: grilled or toasted slices of country bread

Heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté one fourth of mushrooms with 1 tablespoon shallot, 1/2 teaspoons garlic, 1/2 tablespoons butter, 1/2 tablespoons thyme, 1/4 teaspoons kosher salt, and 1/8 teaspoons pepper, stirring, until mushrooms are browned and tender, about 3 minutes. Transfer to a shallow baking pan lined with paper towels (you want the flavour of the butter, but not the grease). Wipe out skillet. Sauté remaining mushrooms with seasoning in 3 batches in same manner, wiping out skillet between batches.

Wash leek in a bowl of cold water, agitating water to loosen any grit, then lift out leek and drain in a sieve.

Heat 2 tablespoons oil in cleaned 12-inch skillet over moderately low heat until hot, then cook leek, celery, carrot, and remaining teaspoon kosher salt, stirring occasionally, until vegetables soften, about 10 minutes. Add whole garlic clove, bay leaf, and coriander seeds and cook, stirring occasionally, until vegetables are very tender, 8 to 10 minutes more. Stir in mushrooms, stock, vinegar, and bouquet garni and simmer 2 minutes. Remove from heat and stir in remaining 60ml oil. Let stand 5 minutes. Discard bouquet garni, bay leaf, and garlic clove and season with salt and pepper, then transfer mixture to a colander set over a bowl and let drain 3 minutes. Reserve vinaigrette. (You will have about 180ml .)

Placez la grille du four en position médiane et préchauffez le four à 177°C.

Arrange crottins in 1 layer in a 9-inch baking pan and spoon about half of reserved vinaigrette over them.

Bake crottins, basting with vinaigrette once or twice, until they are slightly softened and bubbling on the bottom, 10 to 15 minutes.

Toss salad greens with remaining vinaigrette to coat and divide among 8 salad plates. Cut crottins in half, then top salad greens with crottin halves and mushrooms.

*Available at Murray's Cheese Shop (888-692-4339; murrayscheese.com).

Avertissement

Bien que tous les efforts aient été faits pour garantir que les informations sont exactes et à jour, les besoins individuels peuvent varier et les exigences alimentaires peuvent différer en fonction des conditions de santé personnelles. Vérifiez toujours les étiquettes des aliments et les informations sur les allergènes avant de préparer ou de consommer une recette. Si vous avez des préoccupations spécifiques en matière de santé, des allergies, des intolérances, ou si vous suivez un régime prescrit médicalement, demandez conseil à votre médecin généraliste, pharmacien ou à un diététicien agréé avant d'apporter des changements significatifs à votre régime alimentaire ou à votre mode de vie.