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Roasted Mushroom Salad

INGREDIENTS
Roasted Mushrooms
  • 1 package of 3-4 large trumpet royale mushrooms
  • 1 package of Enoki mushrooms
  • ½ cup canola oil
Miso Vinaigrette
  • 2 tbsp sherry vinegar
  • 1 tbsp miso
  • 1 minced shallot
  • 2 oz extra virgin olive oil
  • Kosher salt
  • Watercress salad
  • 4 cups loose watercress
  • 2 oz celery, sliced on a bias
  • 1 oz red onion, shaved thin
DIRECTIONS

Roasted Mushrooms

  1. Preheat a large cast iron pan. Take the royal trumpets and remove the woody lower part of the stem about a ½”. Split the mushrooms in half vertically. Next, score the flat sides with a shallow crosshatch pattern. After that, take the enoki mushrooms and remove the woody lower part of the stems as well (making sure to leave enough of the bottom on that they are able to stay connected). Separate the bunch into about 6 smaller bunches, roughly the diameter of a marker. Add ½ cup of canola oil into the pan. As it gets hot and starts to shimmer, add the royal trumpet mushrooms flat side down. Add the enoki mushrooms as well and allow them to sear on the stove top, until they are golden brown. Remove the mushrooms from the pan and place on a paper towel lightly season with salt.

Miso Vinaigrette and Watercress Salad

  1. In a large bowl, mix the sherry vinegar, miso, and minced shallot with a pinch of salt. Whisk in the oil until loosely emulsified.
  2. Place the watercress, celery, and shaved onion in the bowl that has the vinaigrette. Toss gently to combine. Arrange on a large plate and place the cooked mushrooms around the plate.
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