Warm Mushroom Salad with Shallots and Sherry Vinegar

Name: Warm Mushroom Salad with Shallots and Sherry Vinegar
Yield: serves 4
Ingredients: 2 garlic cloves; 2 thick slices of bread from a large rustic loaf, lightly toasted; 5 tablespoons plus 2 teaspoons extra virgin olive oil; 1/2 pound shiitake mushrooms, stemmed, caps cut into 1-inch-thick slices; Kosher salt and freshly ground black pepper; 1/2 pound oyster mushrooms, trimmed and left whole or broken in half if very large; 1/2 pound button or cremini mushrooms, stemmed and cut in half or quarters if very large; 4 shallots, peeled and cut into thin rings; 2 cups frisée or thinly sliced endive; 1/2 cup fresh flat-leaf parsley leaves, roughly torn; 1/4 cup 1/2-inch batons of fresh chives; 1 tablespoon sherry vinegar; Juice of 1/2 lemon

December 9, 2011

Recipe information

Yield
serves 4

Ingredients

2 garlic cloves

2 thick slices of bread from a large rustic loaf, lightly toasted

5 tablespoons plus 2 teaspoons extra virgin olive oil

1/2 pound shiitake mushrooms, stemmed, caps cut into 1-inch-thick slices

Kosher salt and freshly ground black pepper

1/2 pound oyster mushrooms, trimmed and left whole or broken in half if very large

1/2 pound button or cremini mushrooms, stemmed and cut in half or quarters if very large

4 shallots, peeled and cut into thin rings

2 cups frisée or thinly sliced endive

1/2 cup fresh flat-leaf parsley leaves, roughly torn

1/4 cup 1/2-inch batons of fresh chives

1 tablespoon sherry vinegar

Juice of 1/2 lemon

Preparation

Step 1
Preheat the oven to 400°F.
Step 2
Rub the garlic firmly on both sides of each slice of bread and then break the bread apart into large, rough croutons to make about 25 total. Lay them on a small baking sheet, drizzle with 1 tablespoon of the oil, toss, and toast in the oven for about 5 minutes, until golden brown but still slightly chewy in the middle. Set aside.
Step 3
Have ready two large, heavy baking sheets. In a medium bowl, toss the shiitakes with 1 tablespoon of the oil, a big pinch of salt, and a grind or two of pepper. Spread them in one layer over half of one of the baking sheets. Repeat the procedure in the same bowl with the oyster mushrooms, arranging them next to the shiitakes, and then the buttons, putting them on the second baking sheet. Season and toss the shallots with the 2 teaspoons oil and salt and pepper, and arrange them alongside the button mushrooms. Roast for about 10 minutes, rotating the pans once during cooking, until the mushrooms are tender and the edges are golden brown. The buttons and shallots will probably take a few minutes longer than the rest.
Step 4
While the mushrooms and shallots are cooking, toss the frisée, parsley, and chives in a large serving bowl with the sherry vinegar, lemon juice, the remaining 1 tablespoon olive oil, and salt and pepper to taste. When all the mushrooms and the shallots are done, add to the salad along with the croutons.

Cooking in the Moment

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Recipe notes