Recipe for Wild Mushroom Salad with Corn Mustard Dressing 
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Yield:
6
Ingredients:
Amount Ingredient
HONEY-LEMON VINAIGRETTE ----------------
6 tbl seasoned rice vinegar
4 tbl fresh-squeezed lemon juice
2 tbl finely-chopped shallot
4 tbl fragrant honey
4 tbl olive oil
----------------- CORN MUSTARD DRESSING ----------------
2 tsp poached garlic
2 tbl finely-chopped shallots
1/4 cup double-strength unsalted chicken or
vegetable broth
1 tbl Dijon mustard or to taste
1/2 cup Spectrum Naturals unrefined corn oil (found in health food stores)
1 tsp fresh lemon juice
Sea salt to taste
Freshly-ground black pepper to taste
----------------- MUSHROOMS ----------------
3 tbl clarified butter or olive oil
1/2 lb wild mushrooms such as oyster, chanterelle
alba or best available
Sea salt to taste
Freshly-ground black pepper to taste
----------------- SALAD ----------------
8 cup loosely-packed mixed young savory greens
such as arugula, cress, mizun and, tat soi
Honey Lemon Vinaigrette
Corn Mustard Dressing
----------------- GARNISH ----------------
Fresh dill sprigs
Fried capers
Instructions:
Instructions: For Honey Lemon Vinaigrette, whisk all ingredients together. Store covered and refrigerated.

For the poached garlic in the corn mustard dressing, place unpeeled garlic cloves in a small sauce pan and cover by 1-inch of cold water. Bring to a boil, drain and repeat process 2 more times. Remove husks from garlic.

For the Corn Mustard Dressing, add garlic, shallots and stock to a blender and blend until smooth. Add mustard and slowly pour oil in with motor running until dressing is smooth and thickened. Stir in lemon juice and season with salt and pepper. Store covered in refrigerator until ready to use.

For the mushrooms, heat the clarified butter in a large saute pan and saute the mushrooms until barely tender and still holding their shape. Season with salt and freshly ground pepper, set aside and keep warm.

For assembly of the salad, lightly toss the greens with some of the honey lemon vinaigrette and arrange attractively on plates with the mushrooms. Spoon the corn mustard dressing around and garnish with the dill sprigs, fried capers and cheese. Serve immediately.

This recipe yields 6 servings.

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