Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Peel carrots; remove tops and trim. With a vegetable brush, scrub carrots; rinse. In a covered medium saucepan, cook carrots in a small amount of boiling, lightly salted water for 7 to 9 minutes or until tender; drain and cool slightly. Cut each carrot in half lengthwise. Transfer carrots to a large bowl; sprinkle carrots with salt and pepper.

    Advertisement
For vinaigrette:
  • In a small bowl, whisk together vinegar, honey and mustard. Slowly add oil in a thin, steady stream (vinaigrette will thicken as oil is added), while continuing to whisk. Drizzle vinaigrette over carrots; toss to coat. Set carrots aside.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • Cut off mushroom stems even with caps; discard stems. Using a spoon, remove gills underneath the mushroom caps. Lightly rinse mushroom caps. Wipe mushrooms with a clean, damp cloth or paper towel. Gently pat dry with paper towels. Sprinkle both sides of mushrooms with salt and pepper.

For coating:
  • Place flour in a shallow dish. Place eggs in a second shallow dish. Place panko in a third shallow dish. Coat mushrooms with flour. Dip mushrooms in eggs; dip in panko to coat all sides.

Instructions Checklist
Instructions Checklist
  • In a large skillet, heat olive oil over medium heat. Carefully add mushrooms to hot oil. Cook for 4 to 8 minutes or until mushrooms are tender and cooked through, turning once halfway through cooking. Transfer to a cutting board. Cut warm mushrooms in half.

Instructions Checklist
  • To serve, on each salad plate, place two mushroom halves. Sprinkle with goat cheese. Remove carrots from vinaigrette. Arrange 8 carrot halves in the center of the mushrooms. Sprinkle with chives.

Nutrition Facts

608 calories; 45 g total fat; 9 g saturated fat; 5 g polyunsaturated fat; 29 g monounsaturated fat; 104 mg cholesterol; 421 mg sodium. 779 mg potassium; 41 g carbohydrates; 5 g fiber; 13 g sugar; 12 g protein; 0 g trans fatty acid; 20165 IU vitamin a; 8 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 6 mg niacin equivalents; 0 mg vitamin b6; 89 mcg folate; 0 mcg vitamin b12; 101 mg calcium; 3 mg iron;

Reviews