Grilled mushroom salad

6 servings

Ingredients

Quantity Ingredient
1½ pounds Mushrooms, trimmed (portobello, shiitake porcini, oyster)
2 tablespoons Balsamic vinegar
2 teaspoons Roasted garlic puree or
1 teaspoon Garlic, minced
1 tablespoon Rosemary, chopped
2 tablespoons Sage, chopped
½ cup Extra-virgin olive oil
Salt and pepper to taste
6 cups Mixed greens
2 teaspoons Whole mustard seeds
1 tablespoon Dijon mustard
2 tablespoons Rice wine vinegar
½ teaspoon Thyme, chopped
2 tablespoons Orange juice
¼ cup Extra-virgin olive oil
Salt and pepper to taste
1 cup Parmesan or aged Asiago cheese, freshly grated

Directions

MUSTARD-SEED VINAIGRETTE

PARMESAN CHIPS

For the vinaigrette: Heat the mustard seeds in a small, dry saut pan until they're golden brown and fragrant and they just start to pop.

Transfer immediately to a small bowl. Add the Dijon mustard, vinegar, thyme, and orange juice and whisk to combine. Whisk in the olive oil a little at a time until the dressing is emulsified. Add salt and pepper to taste.

For the Parmesan chips: Heat the oven to 350F. Line a baking sheet with kitchen parchment or coat with a very thin film of oil (or use a spray oil). Sprinkle about 1 tbs cheese in a thin layer to form 3" rounds, at least 2" apart. Bake in the heated oven until the cheese melts and forms lacy, g olden brown chips, 5-10 minutes. Carefully remove chips from the paper, using a thin spatula, and lay them on a rack to cool. If not using immediately, store them in an airtight container for up to 2 days.

To assemble the salad: Arrange the mushrooms in a shallow dish. In a bowl, whisk together the vinegar, garlic, rosemary, sage and oil.

Brush the mixture liberally onto the mushrooms; add salt and pepper to taste and let marinate for at least 30 minutes.

Heat a grill or a ridged grill pan. Grill the mushrooms (curved side down first) until softened and slightly charred, about 4 minutes per side for large mushrooms like portobellos, 2 minutes per side for smaller mushrooms. Divide the greens among 6 plates and drizzle with the mustard vinaigrette. Cut the grilled mushrooms into thick slices, if they're large, and arrange on the greens. Decorate each plate with a couple of Parmesan chips and serve immediately.

Fine Cooking June-July 1995

Submitted By DIANE LAZARUS On 06-09-95

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