Ingredients

1/2 cup plus 2 tablespoons extra-virgin olive oil

2 pounds mixed fresh mushrooms such as chanterelle, shiitake, oyster, cremini, and white, trimmed, then quartered if large

1/4 cup finely chopped shallot

2 teaspoons minced garlic plus 1 whole clove, peeled

2 tablespoons unsalted butter

2 tablespoons chopped fresh thyme

2 teaspoons kosher salt

1/2 teaspoon black pepper

1 leek (white and pale green parts only), thinly sliced crosswise

2 celery ribs, thinly sliced crosswise

1 carrot, thinly sliced crosswise

1 Turkish or 1/2 California bay leaf

1 tablespoon crushed coriander seeds

2/3 cup concentrated brown chicken stock (see cooks' note, below)

2 1/2 tablespoons Sherry vinegar

A bouquet garni of 2 sprigs thyme and 2 sprigs flat-leaf parsley tied together with kitchen string

4 (2 1/2-ounce) crottins* (small aged goat cheese rounds) at room temperature

3/4 pound mixed salad greens such as radicchio, frisée, and arugula, torn into bite-size pieces (8 cups)

• Accompaniment: grilled or toasted slices of country bread

Description

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