Warm Mushroom Salad

Is there anything more fun than taking something traditionally served cold and making it warm? This is a delicious French salad. I highly recommend making it with Ms. Garten’s Croque Monsier. One night I just decided to make something I’ve never attempted. I told my sister that I would surprise her – and did I! It’s fun to keep dinner a secret until it’s put on the table, especially when you serve Ina Garten’s Warm Mushroom Salad served with her Croque Monsier.

My Comments:

• Try to make the salad as close to the moment your groceries reach your kitchen as you can! Freshness is always key.
• You may be tempted to skip the block and go for the package of pre-shredded Parmesan. But let me say that fresh shavings of this cheese have such a richness of flavor that just melts in your mouth!
• As this is a heavier sort of salad, don’t pair it with a main dish equal in weight. Croque Monsiers are a great choice as they are little sandwiches.

- The following recipe was obtained from Ina Garten’s Barefoot in Paris (2004), pgs. 100-101.

Ingredients:

1 pound crremini mushrooms

2 tablespoons unsalted butter

4 tablespoons good olive oil, divided

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

4 bunches of fresh arugula, washed and spun dry

8 slices good Italian prosciutto

2 tablespoons sherry wine vinegar

Chunk of Parmesan cheese

8 sun-dried tomatoes in oil, drained and julienned

Fresh flat-leaf parsley leaves

Directions:

CLean the mushrooms by brushing the tops with a clean sponge. Don’t wash them! Remove and discard the stems and slice the caps 1/4 to 1/2 inch thick.

In a large saute pan, heat the butter and 2 tablespoons of the olive oil until bubbly. Add the mushrooms, salt, and pepper to the pan, and saute for 3 minutes over medium heat, tossing frequently. Reduce the heat to low and saute for another 2 to 3 minutes, until cooked through.

Meanwhile, arrange the arugula on 4 lunch plates and cover each portion with 2 slices of prosciutto. When the mushrooms are cooked, add the sherry vinegar and the remaining 2 tablespoons of olive oil to the hot pan. Spoon the mushrooms and sauce on top of the prosciutto. With a vegetable peeler, make large shavings of Parmesan cheese and place on top of the hot mushrooms. Sprinkle with the sun-dried tomatoes, parsley, leaves, salt, and pepper, and serve warm.

Advertisement