30 medium red new potatoes
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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