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extra-virgin olive oil mushrooms shallot garlic unsalted butter thyme kosher salt black pepper only celery carrot Turkish coriander seeds chicken stock sherry vinegar bouquet garni crottins salad greens Accompaniment
Viewed: 19 - Published at: 8 years agoIngredients
- 1/2 cup plus 2 tablespoons extra-virgin olive oil
- 2 pounds mixed fresh mushrooms such as chanterelle, shiitake, oyster, cremini, and white, trimmed, then quartered if large
- 1/4 cup 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 teaspoon 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 (2 1/2-ounce) crottins* (small aged goat cheese rounds) at room temperature
- 3/4 pound mixed salad greens such as radicchio, frisee, and arugula, torn into bite-size pieces (8 cups)
- Accompaniment: grilled or toasted slices of country bread
Method
- Heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then saute 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.
- Transfer to a shallow baking pan lined with paper towels (you want the flavor of the butter, but not the grease).
- Wipe out skillet.
- Saute 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 1/4 cup 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.)
- Put oven rack in middle position and preheat oven to 350F.
- 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).
