warm mushroom salad

Name: Warm Mushroom Salad
Prep time: 20 min
Cook time: 20 min
Yield: 6
Cuisine: American
Ingredients: 3 pound(s) medium white mushrooms, trimmed and quartered; 3 tablespoon(s) fresh lemon juice; 2 tablespoon(s) unsalted butter; 2 tablespoon(s) plus 1 teaspoon pure olive oil; - salt and freshly ground pepper; 1 tablespoon(s) soy sauce; 3 tablespoon(s) extra-virgin olive oil; 3 tablespoon(s) sherry vinegar; 2 tablespoon(s) marsala wine; 2 teaspoon(s) tomato paste; 2 - garlic cloves, minced; 3 - large shallots, thinly sliced; 6 cup(s) coarsely shredded romaine lettuce; 2 cup(s) coarsely shredded boston lettuce; 1/2 cup(s) shredded gouda cheese, aged gouda or goat gouda (1 ounce)

(2 ratings)

review

Private Recipe by

Annacia *

@Annacia

Moose Jaw, SK

Warm salads used to be common on restaurant menus, but their popularity has waned, for no good reason. This terrific salad is made with warm mushrooms that develop great meaty flavor when cooked with soy sauce.

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(2 ratings)

yield 6 (as entree servings)

prep time 20 Min

cook time 20 Min

method Stove Top

Ingredients For warm mushroom salad

3 lb

medium white mushrooms, trimmed and quartered
3 Tbsp

fresh lemon juice
2 Tbsp

unsalted butter
2 Tbsp

plus 1 teaspoon pure olive oil
salt and freshly ground pepper
1 Tbsp

soy sauce
3 Tbsp

extra-virgin olive oil
3 Tbsp

sherry vinegar
2 Tbsp

marsala wine
2 tsp

tomato paste
2

garlic cloves, minced
3

large shallots, thinly sliced
6 c

coarsely shredded romaine lettuce
2 c

coarsely shredded boston lettuce
1/2 c

shredded gouda cheese, aged gouda or goat gouda (1 ounce)

How To Make warm mushroom salad

1
In a large bowl, toss the mushrooms with the lemon juice. Preheat the oven to 300° In a large skillet, melt the butter in 2 tablespoons of the pure olive oil over moderately high heat. When the butter starts to brown, add the mushrooms and season with salt and pepper. Cover and cook until the mushrooms release their liquid, about 3 minutes.

2
Uncover and continue to cook, stirring occasionally, until the liquid has evaporated and the mushrooms are deeply browned, about 8 minutes. Add the soy sauce and cook, stirring, for 2 minutes longer. Transfer the mushrooms to a rimmed baking sheet and keep warm in the oven.
3
In a small bowl, whisk the extra-virgin olive oil with the sherry vinegar, Marsala, tomato paste and minced garlic. Season the sherry vinaigrette with salt and pepper.
4
Add the remaining 1 teaspoon of pure olive oil to the skillet. Add the shallots, cover and cook over moderate heat until softened, about 3 minutes. Uncover and cook, stirring, until lightly browned. Stir in the sherry vinaigrette and remove from the heat.
5
In a bowl, toss the lettuces. Add the mushrooms and shallots and toss well. Arrange the salad on 6 plates, sprinkle with the cheese and serve at once.
6
Make Ahead The vinaigrette can be made up to 3 hours ahead.
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