Recipe contributed by Chef John Ash
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
Portabella Mushrooms with Citrus Vinaigrette
Assemble:
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: Speciality sprouts such as diakon, fenugreek or onion, if desired

Citrus Vinaigrette
Makes about 3/4 cup
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
Whisk all vinaigrette ingredients together and season to taste with salt and pepper

Wipe the tops of the mushrooms with a damp cloth and with a teaspoon scrape out and discard the black gills. 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. 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.

Arrange greens attractively on a plate and top with mushrooms. Spoon vinaigrette over top and place cheese on top of that. 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.

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