Grilled New Potatoes with Shiitake Mushrooms, Shallots and Goat Cheese

Add the potatoesto a large pot, cover by 2inches with water, season with salt and bring to a boil. Boil until the potatoes are just fork tender but firm, about 10 minutes.

Drain and set aside to cool.

In the meantime, coat a large saute pan with canola oil and set over medium-high heat.

Add the shiitakes, garlic paste and shallots. Season with salt and pepper and saute until themushrooms are golden and tender, 7 to 10 minutes. Just before the mushrooms are ready, toss in the thyme and parsley.

Remove the mixture from the heat and allow to cool.

Heat agrill to high.

Now, slice your cooled potatoes into 1/2-inch rounds.

Drizzle them with a bit of canola oil and sprinklewith salt and pepper. Grill the potatoes until marked and cooked through, 2to3 minutes per side.

Toss the cooled mushroom mixture with the goat cheese.

Add some red wine vinegar, extra-virgin olive oil and salt and pepper. Top each piece ofgrilled potato slice with a spoonful of the mushroom mixture.

Garnish with chervil.