Salad of Roasted Blewits, Belgian Endive, and Arugula

Name: Salad of Roasted Blewits, Belgian Endive, and Arugula
Yield: Serves 4 as a first course or salad course
Ingredients: 1½ tablespoons sherry vinegar; ½ tablespoon shoyu (Japanese soy sauce); 2 or 3 medium red or white Belgian endives; 3 tablespoons olive oil; 1 bunch arugula; 2 or 3 medium red or white Belgian endives; Salt and pepper; Salt and pepper; ¼ cup white wine; ¼ cup water; Handful of parsley sprigs; 1 medium shallot, halved; ¾ pound blewits

Preparation info

Serves
4
as a first course or salad course

Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

About

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 blewits
Handful of parsley sprigs
1 medium shallot, halved

Starter
Vegan

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 450°F. Set foil-covered baking sheet o