What foodie doesn’t look forward to Fall? This salad features an iconic fall ingredient, wild mushrooms. I love the toasted croutons in this recipe, which soak up the sherry vinaigrette and add another layer of texture, similar to a panzanella. Fresh parsley, chives, and baby lettuce balance the earthy mushrooms
The original recipe comes from Andrea Reusing’s book, which I have been obsessed with lately. She roasts the mushrooms and the toasts the croutons in the oven. I did this on the grill instead. If you prefer to use the oven, heat it to 400°. Toast the torn bread for 5 minutes, until golden but still chewy. Roast the mushrooms for about 10 minutes.
Reusing uses shiitake and cremini mushrooms. I used maitake, oyster and chanterelles, but any combination will work. To prep the mushrooms, trim off any discolored stems and brush off any dirt with a pastry brush.
Warm Wild Mushroom and Bread Salad with Shallots and Sherry Vinaigrette
From Andrea Reusing’s Cooking in the Moment
2 garlic cloves
2 thick slices of bread from a large rustic loaf
5 tblsp plus 2 tsp extra virgin olive oil
2 large maitake mushrooms, pulled apart into large pieces
1/2 lb oyster mushrooms, trimmed and left whole or broken in half if very large
1/2 lb chanterelles
2 shallots, sliced into thin rings
2 cups frisee, thinly sliced endive, or baby lettuce
1/4 cup fresh Italian parsley leaves, roughly torn
1/4 cup 1/2 inch batons of fresh chives
1 tblsp sherry vinegar
Juice of 1/2 lemon
1. Preheat the grill to medium-hot and preheat a grill pan or basket. Cut the garlic cloves in half and rub the cut-side on each slice of bread. Drizzle with 1 tblsp olive oil and toast on the grill until golden brown, but still chewy. Remove from the grill and tear into large croutons.
2. After cleaning the mushrooms, toss them with 3 tblsp of olive oil and season with salt and pepper. Arrange them on the grill pan and close the grill. Grill for about 10 minutes until tender and golden brown, turning the mushrooms over and shaking the pan a few times.
3. Meanwhile, in a large bowl, whisk together sherry vinegar, lemon juice, salt and pepper and 2 tblsp olive oil. Stir in shallots. Toss the lettuce, parsley, and chives in the dressing. Arrange on a serving plate and top with the mushrooms and croutons.