Recipe: Portabella Mushrooms with Citrus Vinaigrette

Portabella Mushrooms with Citrus Vinaigrette

artisan-cheese-stack-1264628585

By Published:

  • Yield: 5 (3 to 4 Servings)
  • Prep:
  • Cook:
  • Ready In:

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 saut� 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.
  8. Wine Recommendation The tart-sweet vinaigrette would go well with an off-dry white with good acidity like Riesling or Gew�rztraminer. A soft fruit red with lots of forward fruit could also work like a Syrah or Pinot Noir.
  • Course: Side Dish
  • Skill Level: Beginner