Grilled New Potatoes with Shiitake Mushrooms, Shallots and Goat Cheese
1 hr 20 min
1 hr 20 min
40 servings
1 hr 20 min
1 hr 20 min
40 servings


  • 30 medium red new potatoes
  • Salt
  • Canola oil
  • 3 pounds shiitake mushrooms, stems removed, halved and thinlysliced
  • 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


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.

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