Recipes

—from John Ash, Chef Consultant

The mushrooms can marinate for several days in the vinaigrette. They are delicious as a salad, which I've done here or served separately as part of an antipasti offering. I love a firm goat cheese with a little age on it. My favorite for this recipe is Redwood Hill Farm's Crottin.    

Ingredients

• 3 large portabella mushrooms (1 - 1 1/4 lbs)
• 3 tbsp olive oil
• Salt and freshly ground pepper
• Citrus vinaigrette (recipe follows)
• 6 cups lightly packed young savory greens such as arugula, mustard, cress, mizuna, etc.
• 4 oz firm goat cheese, sliced
• Garnish: specialty sprouts such as daikon, fenugreek or onion, if desired
• Citrus Vinaigrette
• 1/4 cup fresh orange juice
• 2 tbsp fresh lime juice
• 1/4 cup olive oil
• 2 tsp sherry vinegar
• 2 tsp honey (or to taste)
• 2 tsp hot pepper sesame oil
• 1 tbsp chopped fresh tarragon or 2 tbsp chopped chives
• Salt and freshly ground pepper    
• Makes about 3/4 cup

Instructions       

1. Whisk all vinaigrette ingredients together and season to taste with salt and pepper.
2. Wipe the tops of the mushrooms with a damp cloth and with a teaspoon scrape out and discard the black gills.
3. Brush the mushrooms with olive oil and season lightly with salt and pepper. In a sauté or grill pan quickly cook the mushrooms over moderately high heat until just cooked through but still firm.
4. Slice 1/4 inch thick at an angle and pour vinaigrette over while still warm. Toss gently and set aside for at least an hour.
5. Arrange greens attractively on a plate and top with mushrooms.
6. Spoon vinaigrette over top and place cheese on top of that.
7. Garnish with sprouts if using and serve immediately.

Wine Recommendation

The tart-sweet vinaigrette would go well with an off-dry white with good acidity like Riesling or Gewürztraminer. A soft fruit red with lots of forward fruit could also work like a Syrah or Pinot Noir.