Cooking with Alison

Warm Mushroom Salad with Goats Cheese, Sun Dried Tomato Vinaigrette

In Soups and Salads on May 25, 2010 at pm

I love designing salads, because you can play with infinite [delicious] combinations of greens, fruits, vegetables, meats or eggs, seafood, nuts, seeds and dressings.  You can be creative with textures, flavours, and visual interest.  Salads are great for entertaining too, whether they are simple and relaxed or fancy and formal.  When I received samples of dried mushrooms from Marx Foods, an online fine foods distributor, I decided to create a salad in their honour.  See my review on Marx Foods here.

Warm Mushroom Salad with Goats Cheese and Sun Dried Tomato Vinaigrette Recipe

makes 2 large salads

for the mushrooms:

2/3 ounce dried mushrooms, rehydrated in hot water for 30 minutes and then sliced thinly (reserve the soaking liquid for soups, sauces, and stocks) – Note:  Use any combination of mushrooms that you like; I used the Northwest Mix from Marx Foods which includes lobster, chanterelle, porcini, wild morel and black trumpet mushrooms

OR

2 cups fresh mushrooms, sliced thinly – Note:  Use any combination you like, ie. portobello, cremini, white button, shitake, chanterelle, wild mushrooms

OR use a combination of fresh and dried mushrooms of your choice

1 tbsp extra virgin olive oil

1 shallot, minced finely

3 garlic cloves, minced finely

for the salad:

100 g (approx.) mixed greens (ie. baby arugula and spinach)

50 g soft, unripened goats cheese

1/4 cup (scant) toasted pine nuts (optional)

for the vinaigrette:

4 tbsp extra virgin olive oil

1 tbsp red wine vinegar

3 sun-dried tomatoes packed in oil, sliced thinly and then coarsely chopped

1/8 tsp dry mustard powder

pinch of sugar

salt

freshly ground black pepper

In a small bowl, whisk together the following ingredients for the vinaigrette:  vinegar, olive oil, mustard powder, and sugar.  Mix in the the sun-dried tomatoes and set aside.  In a saute pan, heat 1 tbsp olive oil over medium heat.  Cook the garlic and shallot for 30 seconds and add the sliced mushrooms with a pinch of salt and pepper.  If using dried mushrooms:  Cook for 2 minutes, stirring occasionally.  Then deglaze the pan with several tablespoons of water or the reserved mushroom soaking liquid.  Stirring occasionally, continue to cook the mushrooms until the liquid has just evaporated and the mushrooms are soft, approximately 3 more minutes.  If using fresh mushrooms:  Cook until the mushrooms are soft and carmelized, stirring occasionally, approximately 5 to 8 more minutes.  Meanwhile, in a large bowl, gently toss the mixed greens with the vinaigrette, pine nuts if using, and a large pinch of salt to taste.  Plate the greens and top with the warm mushrooms.  Add crumbled goats cheese and freshly ground black pepper to taste.  Serve immediately.

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  1. […] trying samples of their dried mushrooms, for which I created the recipes, Wild Mushroom Ravioli and Warm Mushroom Salad with Goats Cheese and Sun Dried Tomato Vinaigrette.  This post will be updated as I make my way through the samples. This is my review of their […]

  2. […] A simple salad with trumpet mushrooms, a bit of pesto and goat cheese could be a great addition to a tailgate and easy to make. Toss it and pour the dressing at the party. Have it ready to eat when you get to the tailgate. I prefer to add a little bit of pesto to this particular recipe. […]

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