MAR­I­NATED KING OYS­TER MUSH­ROOMS ROLLED WITH TAR­RAGON GOAT CHEESE King oys­ter mush­rooms are the star of this dish. They are thinly sliced, mar­i­nated and then grilled, making them dense with flavour and tex­ture. Rolled and filled with a bright, herby goat cheese mix­ture, these morsels are a one-bite won­der, per­fect as a lit­tle ap­pe­tizer or snack.

5 to 6 king oys­ter mush­rooms

½ cup (125 mL) olive oil

½ cup (125 mL) dry white wine

¼ cup (60 mL) bal­samic vine­gar

2 gar­lic cloves, minced

1 tbsp (15 mL) grainy mus­tard

½ tsp (2 mL) salt

½ tsp (2 mL) pep­per

½ cup (125 mL) fresh tar­ragon

¼ cup (60 mL) chives, plus 1 tbsp (15 mL) Zest and juice of 1 lemon

½ cup (125 mL) grated Parme­san cheese, plus 2 tbsp (30 mL)

About 5 oz (140 g) goat cheese

1 Cut mush­rooms length­wise into ¼-inch-thick (5-mm) slices.

2 In a bowl, com­bine oil, wine, vine­gar, gar­lic, mus­tard, salt and pep­per. Im­merse mushroom slices in mari­nade and toss to fully coat. Let mar­i­nate for 30 min­utes.

3 Pulse tar­ragon, ¼ cup (60 mL) chives, lemon zest and juice in a food pro­ces­sor un­til finely chopped. Add ½ cup (60 mL) Parme­san and goat cheese and blend un­til a smooth green paste forms.

4 Heat a grill pan over medium-high. Work­ing in batches, grill mush­rooms in a sin­gle layer in pan. Cook un­til mush­rooms are deep brown and caramelize­d on the edges, about 2 min­utes per side. Trans­fer grilled mush­rooms to a wire rack to cool slightly.

5 Once cool enough to han­dle, spoon about 1½ tsp (7 mL) of the goat cheese mix­ture into the cen­tre of 1 mushroom slice. Lift the 2 ends of the mushroom to­gether and pierce with a tooth­pick to hold. Re­peat with re­main­ing mush­rooms.

6 Finely chop re­main­ing chives. Gar­nish with re­main­ing Parme­san cheese, chopped chives and freshly ground pep­per.

Makes about 25

Newspapers in English

Newspapers from Canada

© PressReader. All rights reserved.