Baked Crottins with Sauteed Mushrooms

Ingredients for Baked Crottins with Sauteed Mushrooms

• 120ml plus 2 tablespoons extra-virgin olive oil

• 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 tablespoons unsalted butter

• 2 tablespoons chopped fresh thyme

• 2 teaspoons kosher salt

• 1/2 teaspoons black pepper

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

• 2 celery ribs, thinly sliced crosswise

• 1 carrot, thinly sliced crosswise

• 1 Turkish or 1/2 California bay leaf

• 1 tablespoon crushed coriander seeds

• 2/3 cup concentrated brown chicken stock (see cooks' note, below)

• 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

How to make Baked Crottins with Sauteed Mushrooms

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 .)

Put oven rack in middle position and preheat oven to 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).

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.