You can never have too many side dish recipes, so give Baked Crottins with Sauteed Mushrooms a try. This recipe serves 8. One portion of this dish contains roughly 4g of protein, 18g of fat, and a total of 228 calories. This recipe covers 16% of your daily requirements of vitamins and minerals. A mixture of coriander seeds, carrot, sherry vinegar, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes approximately 6 hours.
Instructions
1
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
2
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
1
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
2
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
3
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
4
Remove from heat and stir in remaining 1/4 cup oil.
Ingredients you will need
Cooking Oil
5
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
Bouquet Garni
Whole Garlic Cloves
Vinaigrette
Bay Leaves
Equipment you will use
Colander
Bowl
1
Put oven rack in middle position and preheat oven to 350°F.
Equipment you will use
Oven
2
Arrange crottins in 1 layer in a 9-inch baking pan and spoon about half of reserved vinaigrette over them.
Ingredients you will need
Vinaigrette
Equipment you will use
Baking Pan
3
Bake crottins, basting with vinaigrette once or twice, until they are slightly softened and bubbling on the bottom, 10 to 15 minutes.
Ingredients you will need
Vinaigrette
Equipment you will use
Oven
4
Toss salad greens with remaining vinaigrette to coat and divide among 8 salad plates.
Ingredients you will need
Greens
Vinaigrette
5
Cut crottins in half, then top salad greens with crottin halves and mushrooms.
Ingredients you will need
Greens
Mushrooms
6
*Available at Murray's Cheese Shop (888-692-4339; murrayscheese.com).