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We hope you got insight from reading it, now let’s go back to mixed endives, roasted shiitake mushrooms, toasted pecans, red grapes with aged goat cheese crostini recipe. To make mixed endives, roasted shiitake mushrooms, toasted pecans, red grapes with aged goat cheese crostini you only need 18 ingredients and 7 steps. Here is how you achieve it.

The ingredients needed to cook Mixed Endives, Roasted Shiitake Mushrooms, Toasted Pecans, Red Grapes with Aged Goat Cheese Crostini:

1. You need Mixed Endive Salad
2. Take 1 cup curly endive, roughly chopped
3. Provide 1 cup red Belgian endive, stems removed and roughly chopped
4. You need 1 cup white Belgian endive, stems removed and roughly chopped
5. Prepare 8 each medium shiitake mushroom
6. Provide 1 oz pecans
7. Use 3 oz red seedless grapes, cut in half
8. Use Aged Goat Cheese Crostini
9. Get 1 oz aged goat cheese, crumbled
10. Get 1 each 3 ounces baguette
11. Prepare 2 tsp unsalted butter, room temperature
12. You need Honey-Dijon Mustard Vinaigrette
13. Prepare 1 tsp honey
14. Provide 1 tsp Dijon mustard
15. Use 2 tsp sherry vinegar
16. Get 2 tbsp extra-virgin olive oil
17. Get 1 Kosher salt, to taste
18. Provide 1 Black pepper, to taste

Steps to make Mixed Endives, Roasted Shiitake Mushrooms, Toasted Pecans, Red Grapes with Aged Goat Cheese Crostini:

1. Preheat the oven to 400º F. Using a small mixing bowl, mix whole shiitakes, a pinch of salt and pepper, plus 1 teaspoon of the extra-virgin olive oil. Mix and put on a small roasting pan, - reserve bowl for later use. Cook in the oven for 10-11 minutes, remove from oven, place mushrooms and the liquid from the mushrooms cooking in a small bowl and allow to cool. Turn oven - down to 325º F.
2. Place pecans on the roasting pan used for the mushrooms and place in the oven for 6-8 minutes or until lightly toasted. Remove from oven and set a side.
3. In the reserved mixing bowl, combine mustard, vinegar, honey and a pinch of salt and pepper. Mix to combine and slowly add in remaining olive oil while whisking with a wire whisk.
4. Slice the mushrooms and add them along with the mushroom liquid to the bowl with the vinaigrette.
5. Cut the baguette in half by length. Spread butter on the bread and follow with the goat cheese. Remove the pecans from the tray and put the bread on the tray and place in the oven. - Cook bread for 7-8 minutes or until melted and toasted. While the bread toasts chop mixed lettuces and halve the grapes.
6. Roughly chop the pecans and place in a large mixing bowl, add mixed lettuces and grapes. Once the toasted bread is ready, add the shiitakes and the dressing to the large bowl and gently - mix to combine. Season to taste with salt and pepper.
7. Divide onto two plates and serve the bread on the side. Enjoy!

The lobster mushroom gets its distinctive red color from a powdery parasitic fungus that grows on its surface, but don't let that sway you: Its walnut-meat texture and mild seafood flavor have made it increasingly popular. Get our Morel Mushroom Toasts recipe. An early-autumn snack of goat's cheese on toast with sticky roast grapes, seasonal leaves and earthy nuts. Pears are sliced thin, baked then topped with tangy goat cheese, honey, pecans & fresh rosemary. The addition of sweet honey and the nuttiness of toasted pecans along with the piney flavor of fresh rosemary, round out the flavors of this dish that all complement each other perfectly.

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