Grilled Mushroom Salad Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
1 1/2 lbs: Mushrooms, trimmed, portobello, shiitake porcini, oyster
2 tbsp: Balsamic vinegar,
2 tsp: Roasted garlic puree or,
1 tsp: Garlic, minced
1 tbsp: Rosemary, chopped
2 tbsp: Sage, chopped
1/2 cup: Extra-virgin olive oil,
Salt and pepper to taste,
6 cup: Mixed greens,
MUSTARD-SEED VINAIGRETTE
2 tsp: Whole mustard seeds,
1 tbsp: Dijon mustard,
2 tbsp: Rice wine vinegar,
1/2 tsp: Thyme, chopped
2 tbsp: Orange juice,
1/4 cup: Extra-virgin olive oil,
Salt and pepper to taste,
PARMESAN CHIPS
1 cup: Parmesan or aged Asiago cheese, freshly grated
Directions:
For the vinaigrette: Heat the mustard seeds in a small, dry saut pan
until theyre 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 theyre 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
Source from luhu.jp
until theyre 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 theyre 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
Source from luhu.jp