Baked Crottins with Sauteed Mushrooms

Name: Baked Crottins with Sauteed Mushrooms
Prep time: 6 h
Cook time: 6 h
Total time: 6 h
Yield: 8
Cuisine: Global
Ingredients: 1 teaspoons black pepper; 1 slice Accompaniment: grilled or toasted of country bread; 1 carrot, thinly sliced crosswise; 2 celery ribs, thinly sliced crosswise; 907 grams mixed fresh mushrooms such as chanterelle, shiitake, oyster, cremini, and white, trimmed, then quartered if large; 158 milliliters concentrated brown chicken stock (see cooks note, below); 1 Tbsp crushed coriander seeds; 2 sprigs A bouquet garni of thyme and 2 sprigs flat-leaf parsley tied together with kitchen string; 2 Tbsps chopped fresh thyme; 2 teaspoons minced garlic plus 1 whole clove, peeled; 2 teaspoons kosher salt; 1 leek (white and pale green parts only), thinly sliced crosswise; 118 milliliters extra-virgin olive oil; 2 liters 3/4 pound mixed salad greens such as radicchio, frisée, and arugula, torn into bite-size pieces; 59 milliliters finely chopped shallot; 3 Tbsps Sherry vinegar; 1 Turkish or 1/2 California bay leaf; 2 Tbsps unsalted butter; 283 grams crottins* (small aged goat cheese rounds) at room temperature

Baked Crottins with Sauteed Mushrooms might be a good recipe to expand your side dish repertoire. This vegetarian recipe serves 8. One serving contains 228 calories, 4g of protein, and 18g of fat. From preparation to the plate, this recipe takes roughly 6 hours. A mixture of kosher salt, butter, leek, and a handful of other ingredients are all it takes to make this recipe so scrumptious.

Instructions

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 teaspoon garlic, 1/2 tablespoon butter, 1/2 tablespoon thyme, 1/4 teaspoon kosher salt, and 1/8 teaspoon pepper, stirring, until mushrooms are browned and tender, about 3 minutes.

Ingredients you will need

Kosher Salt

Mushrooms

Shallot

Butter

Garlic

Pepper

Thyme

Cooking Oil

Equipment you will use

Frying Pan

Transfer to a shallow baking pan lined with paper towels (you want the flavor 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.

Ingredients you will need

Mushrooms

Seasoning

Butter

Equipment you will use

Paper Towels

Baking Pan

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

Ingredients you will need

Water

Leek

Equipment you will use

Sieve

Bowl

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.

Ingredients you will need

Kosher Salt

Vegetable

Carrot

Celery

Leek

Cooking Oil

Equipment you will use

Frying Pan

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.

Ingredients you will need

Whole Garlic Cloves

Whole Coriander Seeds

Bouquet Garni

Vegetable

Mushrooms

Bay Leaves

Vinegar

Stock

Remove from heat and stir in remaining 1/4 cup oil.

Ingredients you will need

Cooking 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 3/4 cup.)

Ingredients you will need

Salt And Pepper