Grilled Wild Mushroom Salad

RH Staff

Yield: 1 serving.

6 OZ. MUSHROOM MIX:
white and crimini mushrooms, halved
shiitake mushrooms, stems removed and quartered
portabella mushrooms, cut into 1" cubes
2 oz. balsamic-shallot dressing (recipe follows), divided
3 oz. mesclun mix
11/2 Tbsp. walnuts, toasted and coarsely chopped
2 Tbsp. Gorgonzola cheese, crumbled
3 halves Parmesan croutons (recipe follows)

Per order: Combine mushroom mix with 1/2 oz. dressing and toss to coat. Place on grill for approximately 2 minutes. Flip and finish grilling for about 1 minute more. Meanwhile, reheat croutons on broiler.

Combine mesclun mix with remaining 11/2 oz. dressing, 2/3 of the Gorgonzola, and walnuts in mixing bowl. Toss to coat greens. Remove croutons from grill and place randomly in bottom of pasta bowl. Place greens on top of croutons. Place grilled mushrooms on top of greens in a random pile and top with remaining Gorgonzola.

For Balsamic-Shallot Dressing: Using a whip attachment, combine 52 fl. oz. balsamic vinegar, 11/2 cups granulated sugar, 12 oz. minced shallots, 4 oz. minced garlic and 3/4 cup coarse black pepper. With the mixer running on medium speed, slowly drizzle in 1 gallon olive oil until incorporated. Transfer to storage container and reserve. Makes 13/4 gallons.

Parmesan Croutons: Cross-slice dayold bread into 24 1/2" wide slices. Arrange flat on pan and cover with 3 oz. grated Parmesan cheese. Sprinkle with 11/2 tsp. dried oregano and 3/4 tsp. fresh ground black pepper. Drizzle with 2 oz. olive oil. Broil until cheese melts and bread is browned around edges. Remove and cool. Reserve uncovered for service.

Recipe Provided By: Executive Chef Bo Buckner, Palomino, Denver

Photo Credit: Eastern Mushroom Marketing Cooperative, Inc./ PA. Dept. of Agriculture. Photo By George Selland Photography