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Recipe Summary

prep:
30 mins
cook:
4 mins
total:
34 mins
Servings:
4
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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.

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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.

  • 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.

  • 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.

  • 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; fat 45g; cholesterol 104mg; saturated fat 9g; carbohydrates 41g; mono fat 29g; poly fat 5g; insoluble fiber 5g; sugars 13g; protein 12g; vitamin a 20164.9IU; vitamin c 7.7mg; thiamin 0.3mg; riboflavin 0.5mg; niacin equivalents 6.1mg; vitamin b6 0.4mg; folate 88.7mcg; vitamin b12 0.3mcg; sodium 421mg; potassium 779mg; calcium 101mg; iron 2.5mg.
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