Aliza Green

Chef | Consultant | Author

First Christian Church

Warm Roasted Wild Mushrooms Salad with Balsamic Syrup, Caramelized Shallots & Truffle Oil

Warm Roasted Wild Mushrooms Salad

This marvelous salad was a big hit at Stella Notte, the restaurant where I last served as executive chef. It’s hearty enough to serve for lunch, or as a first course for a special dinner. To make it, I roast a combination of mushrooms—the more you use, the more interesting the flavors and textures. Then I prepare a simple balsamic syrup, deep-fry shallot rings until they’re crispy and browned. Just before serving, I toss mixed salad greens with olive oil and lemon and top it with the warm mushrooms. I drizzle the salad with the balsamic syrup, top it with the shallots and for a final filip, add a few drops of truffle oil—an easy an inexpensive way to get the deep, earthy flavor of truffle.

Serving Size: 6

Balsamic Syrup

Ingredients:

  • ¾ cup brown sugar
  • ½ cup balsamic vinegar
  • 1 tablespoon honey

Directions:

Combine brown sugar, vinegar and honey. Bring to the boil and simmer till bubbling and syrupy. Store at room temperature.

Caramelized Shallots

Ingredients:

  • 1 quart vegetable oil
  • 2 cups sliced shallots

Directions:

In a large, deep pot, heat oil (filled no more than halfway up the sides) to 365° or till shimmering hot. Add the shallots and fry over high heat until the shallots are brown and crispy, stirring occasionally, about 15 minutes. Remove from oil using a wire skimmer and drain thoroughly on paper towels. Store at room temperature.

Roasted Mushrooms

Ingredients:

  • ½ pound shiitake mushrooms, caps only
  • 1 pounds crimini mushrooms, quartered
  • ½ pound oyster mushrooms, sliced
  • ½ pound portabello mushrooms, quartered
  • 3 tablespoons olive oil
  • 2 teaspoons kosher salt
  • ¼ teaspoon finely ground black pepper
  • ½ cup Balsamic Syrup (from above)
  • 2 cups sliced shallots

Directions:

Preheat oven to 450° Combine mushrooms with oil, salt, pepper and syrup. Spread out in a thin layer on baking pan and roast till well browned, turning once or twice, about 10 minutes.

Mixed Greens With Lemon Dressing

Ingredients:

  • 2 tablespoons fresh squeezed lemon juice
  • ¼ cup olive oil
  • Salt and pepper to taste
  • 3 cups baby salad greens (spring mix)

Directions:

Preheat oven to 450°. Combine mushrooms with oil, salt, pepper and syrup. Spread out in a thin layer on baking pan and roast till well browned, turning once or twice, about 10 minutes.

ASSEMBLY

Ingredients:

  • Roasted Mushrooms
  • Mixed Greens with Lemon Dressing
  • Caramelized Shallots
  • Black Truffle Oil

Directions:

Arrange roasted mushrooms over mixed greens, top with a spoonful of caramelized shallots and sprinkle with black truffle oil. Serve immediately.