Baked Crottins with Sauteed Mushrooms Recipe

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Baked Crottins with Sauteed Mushrooms
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  1. Sauté mushrooms: Heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté one fourth of mushrooms with 1 tablespoon shallot, 1/2 teaspoon garlic, 1/2 tablespoon butter, 1/2 tablespoon thyme, 1/4 teaspoon kosher salt, and 1/8 teaspoon pepper, stirring, until mushrooms are browned and tender, about 3 minutes. Transfer to a shallow baking pan lined with paper towels (you want the flavor of the butter, but not the grease). Wipe out skillet. Sauté remaining mushrooms with seasoning in 3 batches in same manner, wiping out skillet between batches.
  2. Make vinaigrette: Wash leek in a bowl of cold water, agitating water to loosen any grit, then lift out leek and drain in a sieve.
  3. Heat 2 tablespoons oil in cleaned 12-inch skillet over moderately low heat until hot, then cook leek, celery, carrot, and remaining teaspoon kosher salt, stirring occasionally, until vegetables soften, about 10 minutes. Add whole garlic clove, bay leaf, and coriander seeds and cook, stirring occasionally, until vegetables are very tender, 8 to 10 minutes more. Stir in mushrooms, stock, vinegar, and bouquet garni and simmer 2 minutes. Remove from heat and stir in remaining 1/4 cup oil. Let stand 5 minutes. Discard bouquet garni, bay leaf, and garlic clove and season with salt and pepper, then transfer mixture to a colander set over a bowl and let drain 3 minutes. Reserve vinaigrette. (You will have about 3/4 cup.)
  4. Bake crottins and assemble salad: Put oven rack in middle position and preheat oven to 350°F.
  5. Arrange crottins in 1 layer in a 9-inch baking pan and spoon about half of reserved vinaigrette over them.
  6. Bake crottins, basting with vinaigrette once or twice, until they are slightly softened and bubbling on the bottom, 10 to 15 minutes.
  7. Toss salad greens with remaining vinaigrette to coat and divide among 8 salad plates. Cut crottins in half, then top salad greens with crottin halves and mushrooms.
  8. *Available at Murray's Cheese Shop (888-692-4339; ).
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 281.68 Kcal (1179 kJ)
Calories from fat 201.91 Kcal
% Daily Value*
Total Fat 22.43g 35%
Cholesterol 22.63mg 8%
Sodium 716.46mg 30%
Potassium 693.78mg 15%
Total Carbs 15.91g 5%
Sugars 3.69g 15%
Dietary Fiber 6.86g 27%
Protein 6.34g 13%
Vitamin C 7mg 12%
Vitamin A 0.1mg 4%
Iron 3.9mg 22%
Calcium 84.1mg 8%
Amount Per 100 g
Calories 94.46 Kcal (395 kJ)
Calories from fat 67.7 Kcal
% Daily Value*
Total Fat 7.52g 35%
Cholesterol 7.59mg 8%
Sodium 240.25mg 30%
Potassium 232.64mg 15%
Total Carbs 5.34g 5%
Sugars 1.24g 15%
Dietary Fiber 2.3g 27%
Protein 2.13g 13%
Vitamin C 2.3mg 12%
Iron 1.3mg 22%
Calcium 28.2mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.7
  • 8

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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