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| CHRISTINE’S WARM MUSHROOM SALAD |
| 8 servings |
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| INGREDIENTS: SALAD |
1 portabella mushroom, stemmed and sliced
12 white mushrooms, quartered
12 shiitake mushrooms, stemmed, quartered
1 T shallots, minced
1 T garlic, minced
16 oz baby greens
1/2 C tomatoes, diced
1/2 C gorgonzola cheese, crumbled
1/2 C sherry vinaigrette
to taste croutons
to taste basil, chiffonade
to taste parsley, chopped
to taste salt & pepper
1/4 C olive oil
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| METHOD: MUSHROOM DUXELLE |
| Heat sauté pan then add oil.
Add shallots & sweat them.
Add mushrooms then cook until liquid has evaporated.
Season with salt & pepper. |
| INGREDIENTS: MUSHROOM DUXELLE |
2 C mushrooms, finely minced (or chopped with
food processor)
2 T shallots, minced
2 T olive oil
to taste salt & pepper |
| INGREDIENTS: MUSHROOM CUSTARD |
2 C mushroom duxelle
8 eggs
1 qt half and half
1 T dried porcini mushrooms, reconstituted, minced
1/2 C parmesan cheese, grated
1/2 C goat cheese, at room temperature, crumbled
1/2 t salt
to taste black pepper
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| METHOD: MUSHROOM CUSTARD |
| Whisk all ingredients together until well blended.
Ladle into greased cups or ramekins.
Place into a baking dish with a water bath.
Bake at 350 degrees for 1-1 1/2 hours or until set.
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| INGREDIENTS: VINAIGRETTE |
1/2 C sherry vinegar
1 C olive oil
1 T shallots, minced
to taste salt & pepper
fresh basil, chiffonade
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| METHOD: VINAIGRETTE |
Whisk together and reserve. |
| TO FINISH |
| • Place warm mushroom custards in the center of the plates.
• Mix baby greens with tomatoes & gorgonzola cheese then toss with
sherry vinaigrette.
• Place equal portions of salad over the custards.
• Heat a nonstick sauté pan to medium heat. Add oil.
Add mushrooms and sauté, stirring often.
Add shallots and garlic and season with salt & pepper.
Add croutons & fresh herbs then sauté briefly.
Sprinkle on top of salad. Enjoy! |
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