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, I hope you’re having an amazing 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 food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look 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 easy, it is quick, it tastes yummy. It’s appreciated by millions daily. They are nice and they look wonderful. Mixed Endives, Roasted Shiitake Mushrooms, Toasted Pecans, Red Grapes with Aged Goat Cheese Crostini is something which I have loved my whole life.

The slightly bitter mixed endives are tossed with savory shiitake mushrooms, sweet red grapes, chunks of toasted pecans, and drizzled with a honey-Dijon mustard vinaigrette served with a side of crusty baguette oozing with melted goat cheese and butter. Roasted grapes, goat cheese, pecans, kalamatas, and rosemary! 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.

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

In a small mixing bowl, whisk together the garlic, red wine vinegar, salt, fresh ground pepper and olive oil. Endive Spears Stuffed with Herbed Goat Cheese. Endive Stuffed with Goat Cheese and Walnuts. This vegan Mexican menudo is meatless and totally delicious, with shiitake mushrooms cooked in a vegetable broth with tomatoes and ancho chiles.

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!

You can use any rice mixture (brown, wild, long grain, red), if desired. You can use any mushroom in. Apple Butter Sticky Buns With Pecans and Currants. Meanwhile, assemble plate with pecans and crumbled goat cheese. The lobster mushroom gets its distinctive red color from a powdery parasitic fungus that grows on its surface, but don't let that sway you: Its walnut-meat texture and mild seafood flavor have made it increasingly popular.

So that is going to wrap it 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 confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!