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 French - Chantrelles And Cheese Croquets With Mesclun
adapted from Paula Wolfert's World of Food
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Description
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Ingredients
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- 1/2 Cup Fresh Chantrelles
- 1/2 Cup Milk
- 1 1/4 Cups Dried White Bread -- cubed
- 3 Teaspoons Clarified Butter
- 1 Large Egg -- lightly beaten
- 1/2 Cup Shredded Cheese -- laguiole,cantal
- Salt And Pepper -- to taste
- 1 Teaspoon Balsamic Vinegar -- or to taste
- 3 Tablespoons Extra Virgin Olive Oil
- 2 Medium Shallot -- finely chopped
- 1 Clove Garlic -- finely chopped
- 4 Cups Tiny Greens
- Black Pepper -- to taste
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Directions
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To clean chantrelles, shake to release surface dirt. Trim ends and spray lightly with water, drain and blot. Pour milk over the bread and let stand for a few minutes. Press out milk and discard milk. Bread should measure about 1/3 cup. Meanwhile add half clarified butter in to small skillet. Saute mushrooms. Remove and set aside. In a bowl, use a fork to work together the bread and egg until smooth, add cheese and blend until smooth. Fold in the mushrooms. Season with salt and pepper. Make sure to keep mixture covered to prevent drying out. In a bowl, dissolve 1/2 teaspoon of salt into the vinegar. Slowly whisk in oil to create an emulsion. Stir in shallots, set aside to blend flavors. Rub salad bowls with garlic. Heat remaining butter in skillet, drop mixture by tablespoonfuls into skillet and brown for 5 minutes per side. Toss meclun with dressing and pepper. Serve with the hot croquets.
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Serves
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4
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Time to Make
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0:00
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