Many Workshop chefs are unfamiliar with the clamshell mushrooms, maitake, and other exotic fungi that Gourmet Mushrooms cultivates (see page 84), so this company’s table is always a magnet at our opening-day farmers’ market. Chef George Brown, a 2006 participant, took advantage of the bounty to create a warm grilled mushroom and bacon salad. Although many people would be inclined to pair a red wine with a mushroom dish, we chose a mature Cakebread Cellars Chardonnay Reserve, which echoed all the earthy and smoky notes. In this adaptation of George’s recipe, Brian has moved the preparation indoors for ease—first oven-roasting the mushrooms, then tossing them with browned cipolline onions, thick bacon, and tender greens. Serve at the first sign of autumn weather, followed with a pork roast or seared duck breasts.
Recipe information
Yield
serves 6
Ingredients
Sherry Vinaigrette
Preparation
Step 1
Preheat the oven to 450°F.
Step 2
Trim off the root ends of the cipolline. Blanch them in boiling salted water for 30 seconds, then drain and chill quickly in ice water. Peel the cipolline (the skin should slip off easily) and cut in half.
Step 3
Trim the ends of the trumpet mushrooms, then cut them in half lengthwise and crosswise. Remove the tough base of the oyster mushrooms and halve the caps if large. Cut off and discard the shiitake stems and quarter the caps.
Step 4
In a large, ovenproof skillet, render the bacon over high heat until it begins to crisp, about 5 minutes. With a slotted spoon, scoop the bacon into a bowl; pour off the fat and discard.
Step 5
Add the olive oil and onions to the skillet and sauté over high heat until lightly colored. Add the garlic and sauté briefly to release its fragrance. Add the mushrooms, thyme, salt to taste, and several grinds of black pepper. Toss well, then transfer the skillet to the oven. Roast until the mushrooms soften and begin to caramelize, about 20 minutes, tossing once or twice partway through. Remove from the oven and add the bacon. Let cool to room temperature.
Step 6
For the sherry vinaigrette: In a small bowl, whisk together the vinegar, shallot, and mustard. Gradually whisk in the olive oil. Season to taste with salt and pepper.
Step 7
Put the greens in a large bowl and add the cooled mushrooms, onions, and bacon. Add enough vinaigrette to coat the salad lightly and toss gently. Taste for seasoning, then serve immediately.
Step 8
Enjoy with a mature Cakebread Cellars Chardonnay Reserve or another rich white wine with some age.
