Warm Vegetable Salad with Chanterelle and Portobello Mushrooms

Name: Warm Vegetable Salad with Chanterelle and Portobello Mushrooms
Ingredients: Watercress or fresh chervil sprigs for garnishing (optional); Watercress or fresh chervil sprigs for garnishing (optional); Kosher or sea salt and freshly ground pepper; Kosher or sea salt and freshly ground pepper; 2 cups savory young greens, such as arugula, red mustard, watercress, and radicchio; 2 cups savory young greens, such as arugula, red mustard, watercress, and radicchio; 2 cups savory young greens, such as arugula, red mustard, watercress, and radicchio; 2 cups savory young greens, such as arugula, red mustard, watercress, and radicchio; 2 cups savory young greens, such as arugula, red mustard, watercress, and radicchio; Honey-Lemon Vinaigrette; ⅔ cup finely julienned carrot; 1 cup finely julienned turnip or parsnip; ⅔ cup finely julienned fennel; ⅔ cup finely julienned red bell pepper; 8 ounces chanterelles, cleaned and sliced ¼ inch thick; 1 tablespoon minced shallots; Kosher or sea salt and freshly ground pepper; 2 to 3 large portobello mushrooms, stemmed and black gills removed by scraping with a teaspoon; 1 cup finely julienned turnip or parsnip; 4 tablespoons olive oil

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

From the Earth to the Table

By John Ash

Published 1995

About

I love mushrooms and use them as often as I can. Here in the wine country we have access to many varieties of wild mushrooms, which appear after the first rains in the fall. In this recipe I’ve used wild chanterelles and cultivated portobellos for a double mushroom flavor. For convenience, I’ve suggested cooking them under the broiler or on the stovetop, but if you can cook them on an outdoor grill, by all means do it.

Ingredients

Gluten-free
Vegetarian

Ingredients

Method