Summertime means AGARICUS, so check your pastures and lawns carefully and if you do find some of those yummy, meaty mushrooms here's an easy and elegant salad recipe I developed for yet another contest
2-3 Tbs. extra virgin olive oil
1 Tbs. balsamic vinegar
1/2 tsp. finely chopped fresh chives
1 tsp.each finely chopped fresh basil and parsley
1 clove garlic, minced
1/4 tsp. dijon mustard
1/4 tsp. black pepper
4 medium vine ripened tomatoes, each cut into 5 slices
1/2 lb. fresh mozzarella, cut into 20 slices
4 large Agaricus mushrooms
12 oz. butter or red leaf lettuce, rinsed and torn into bite sized pieces
1/2 cup walnuts, lightly toasted in a skillet and
chopped chive snippets, and basil and parsley sprigs for garnish
Make the dressing: Combine 1 Tbs. olive oil with the next 7 ingredients in a small bowl and whisk until combined. Set aside.
Prepare the mushrooms: Trim off the mushroom stems and reserve for another use. Scrape the gills off the mushroom caps and brush all over with remaining olive oil and season lightly with salt and pepper. Place the mushrooms stemmed side up on a baking sheet. Pre-heat broiler.
Assemble the salad: On 4 approximately 8" to 9" salad plates, alternate 5 tomato slices with 5 mozzarella slices, overlapping each other slightly to form a crescent shape at the bottom edge of the plate. Place the mushrooms under the broiler and broil 3-4 minutes until tender and lightly browned.
Remove from broiler and place on cutting board to cool slightly. Toss the lettuce with dressing and distribute evenly on each plate above the tomato/mozzarella crescent.
Cut mushrooms into 6-8 slices and arrange in a fan shape on top of the lettuce. Sprinkle the mushrooms with walnuts and decoratively place chive snippets and basil and parsley sprigs on the tomatoes/mozzarella.
Serve with crusty french bread and a good Chardonay for lunch or as a light dinner entree.
Serves 4. BON APETIT!
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