Wild Mushroom Salad

Name: Wild Mushroom Salad
Yield: Serves 4
Ingredients: 1/2 pound cremini mushrooms, stemmed and thinly sliced; 1/2 pound oyster mushrooms, coarsely chopped; 3 shiitake mushrooms, stemmed, halved, and thinly sliced crosswise; 1/2 cup plus 2 tablespoons extra virgin olive oil; Kosher salt and freshly ground black pepper; 1/4 cup aged balsamic vinegar; 2 teaspoons finely chopped fresh thyme; 1/4 cup finely chopped fresh flat-leaf parsley, plus whole leaves for garnish; 1 cup quinoa; 4 ounces mesclun greens; 2 teaspoons white truffle oil (optional); Caramelized Shallots (recipe follows); 12 (1/4-inch-thick) slices French baguette, toasted; 1 (6-ounce) log aged goat cheese, such as Coach Farm, cut into 12 slices; 1 tablespoon unsalted butter; 1 tablespoon olive oil; 8 large shallots, thinly sliced; 2 tablespoons light muscovado sugar; 1/2 cup red wine vinegar; 2 teaspoons finely chopped fresh thyme; Kosher salt and freshly ground black pepper; (makes enough for 12 slices baguette)

December 14, 2011

Quinoa is a so-called ancient grain recently rediscovered by the modern cook. With a toothsome texture and nutty, earthy flavor, quinoa is also loaded with fiber, omega-3 fatty acids, and vitamin B—even iron! I’m happy to say that it is as delicious as it is healthy. Wild mushrooms reinforce the earthiness of the grain, and aged goat cheese (I like one from New York Hudson Valley’s Coach Farm) brings a sharp focus to the salad. Though more savory than not, the caramelized shallots provide a sweet note to balance the salad’s other components. This comforting salad is a perfect late-fall dish.

Recipe notes

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