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