Mushroom Salad

Recipes from 12/2/17 by Chef Michelle Bernstein


4 portobello mushroom caps, stem and dark brown part under the cap (the gill) removed
1 garlic, sliced thin
6 trumpet royal mushrooms, quartered
4 tablespoons extra virgin olive oil
1 tablespoon butter
1 tablespoon chopped tarragon
1 teaspoon chopped rosemary
1 teaspoon chopped thyme
Kosher salt 
freshly ground black pepper

Toss the cleaned Portobello caps in 2 tablespoons oil, ½ the herbs, garlic and season with salt and pepper.  Place on a roasting rack over a baking sheet and roast at 425˚F for 8-10 minutes, turning the mushrooms over halfway through the cooking time.  Remove them, wait until they cool to room temperature and slice them into 5 slices each.

Heat the rest of the oil and butter in a sauté pan; add the trumpet mushrooms and sauté over medium heat for about 10 minutes or until cooked through; season with the remaining herbs, salt and pepper.

For The Salad
2 cups baby kale
1 cup baby arugula
1 bunch chives, cut in quarters
12 basil leaves, ripped
1 cup shredded radicchio
A chunk of ricotta salata, for grating
¼ cup toasted pine nuts, reserve oil from toasting
Extra virgin olive oil for drizzling
Aged balsamic for drizzling 

*Place the mushrooms around the plate and combine the salad ingredients in the middle.
Drizzle with the oil and balsamic.  Top with the ricotta salata and pine nuts.