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Salad of Roasted Blewits, Belgian Endive, and Arugula
- Serves
4
as a first course or salad course
Published 2001
Blewits’ meaty, smooth texture is nicely underscored by crisp bittersweet endive and nippy, soft arugula; but other solid largish mushrooms with sturdy stems and meaty caps (such as cremini) also suit this context. If available, small radicchio di Treviso leaves make a stunning substitute for (or addition to) Belgian endive.
Ingredients
¾ pound Handful 1
Method
- Cut off mushroom stems flush with caps. Chop stems, parsley, and half the shallot. Combine in small saucepan with wine, water, and a pinch each of salt and pepper. Cover tightly and simmer gently ½ hour.
Heat oven to . Set foil-covered baking sheet o450°F
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