Grilled New Potatoes with Shiitake Mushrooms, Shallots and Goat Cheese

Name: Grilled New Potatoes with Shiitake Mushrooms, Shallots and Goat Cheese
Cook time: P0Y0M0DT1H20M0.000S
Total time: P0Y0M0DT1H20M0.000S
Yield: 40 servings
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

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Level: Easy

Total: 1 hr 20 min
Active: 1 hr 20 min

Yield: 40 servings

Level: Easy

Total: 1 hr 20 min
Active: 1 hr 20 min

Yield: 40 servings

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

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.
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.
Heat a grill to high.
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.
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.