Grilled Mushroom and Citrus Salad with Bucheret
This recipe is adapted from John Ash's Cooking One-on-One: Lessons from a Master Teacher (Clarkson Potter, 2004). Any flavorful cultivated mushroom such as Shiitake, Oyster, Hen of the Woods, Portabella and the like could be used. Mushrooms can also be broiled. For the dressing the chef suggests toasted hazelnut oil, though any fragrant, toasted nut oil such as walnut, almond or pecan could be substituted. You can use any soft ripening cheese you like, but we suggest Redwood Hill Farm's Bucheret. Good cheese shops may carry it, or you can order directly at 707.823.8299 or www.redwoodhill.com.
Wine recommendation: This dish is so complex, it will stand up to a variety of wines. Put out a dry, earthy Pinot Noir, a crisp Fumé Blanc, a brut-style sparkling wine, and a rich, cool-climate Syrah, and let your guests find their favorites.
|Number of Servings:||Serves 6|
|Ingredients:||For the salad:
1/2 cup olive oil
2 tablespoons balsamic vinegar
2 teaspoons shallots, finely minced
1 teaspoon fresh thyme, finely chopped
Salt and freshly ground pepper to taste
1-1/2 pounds Alba Clamshell and Baby Oyster mushrooms
2 quarts lightly packed savory greens such as a combination of frisée, arugula and cress
4 cups orange, grapefruit or pomelo sections
1/2 cup hazelnuts or pecans, shelled and lightly toasted
6 ounces Bucheret, sliced into 6 wedges
Savory sprouts such as daikon, corn, lentil or fenugreek, if desired, for garnish.
For the hazelnut vinaigrette:
1/3 cup toasted hazelnut oil
1/3 cup grapefruit juice
1 teaspoon brown sugar, or to taste
1 tablespoon fresh mint, finely chopped Drops of hot sauce, to taste
Salt and freshly ground black pepper
|Directions:||To prepare the mushrooms: Whisk together the olive oil, vinegar, shallots, thyme, salt and pepper. Thread the mushrooms on thin metal or soaked wood skewers and arrange on a baking sheet. Brush with the olive oil mixture and grill over moderately hot coals on both sides until tender and golden brown. Remove mushrooms from skewers and slice, if desired.
To make the vinaigrette: Whisk the oil, grapefruit juice and sugar together until sugar is dissolved. Stir in mint and add drops of hot sauce, salt and pepper to taste. To finish the salad: Toss greens with the vinaigrette and arrange on plates with the citrus, mushrooms, toasted nuts and cheese. Scatter sprouts over if using and serve immediately.