Grilled New Potatoes with Shiitake Mushrooms, Shallots and Goat Cheese (Bobby Flay) |
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Prep Time: 80 Minutes Cook Time: 20 Minutes |
Ready In: 100 Minutes Servings: 40 |
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Ingredients:
30 medium red new potatoes |
salt |
canola oil |
3 pounds shiitake mushrooms, stems removed, halved and thinly sliced |
5 cloves garlic, crushed and pasted with salt |
2 shallots, minced |
freshly ground black pepper |
3 to 5 sprigs fresh thyme, leaves removed and chopped |
2 to 3 tablespoons chopped fresh parsley |
two 10-ounce logs goat cheese, crumbled |
red wine vinegar |
extra-virgin olive oil |
fresh chervil, for garnish |
Directions:
1. Add the potatoes to a large pot, cover by 2 inches with water, season with salt and bring to a boil. Boil until the potatoes are just fork tender but firm, about 10 minutes. Drain and set aside to cool.
2. In the meantime, coat a large saute pan with canola oil and set over medium-high heat. Add the shiitakes, garlic paste and shallots. Season with salt and pepper and saute until the mushrooms are golden and tender, 7 to 10 minutes. Just before the mushrooms are ready, toss in the thyme and parsley. Remove the mixture from the heat and allow to cool.
3. Heat a grill to high.
4. Now, slice your cooled potatoes into 1/2-inch rounds. Drizzle them with a bit of canola oil and sprinkle with salt and pepper. Grill the potatoes until marked and cooked through, 2 to 3 minutes per side.
5. Toss the cooled mushroom mixture with the goat cheese. Add some red wine vinegar, extra-virgin olive oil and salt and pepper. Top each piece of grilled potato slice with a spoonful of the mushroom mixture. Garnish with chervil.
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