Posted (jefe) in Recipes

2 tbsp. olive oil
2 Portobello mushrooms, stems removed, cleaned with a soft brush and cut into 1/4-inch slices
12 Chanterelle mushrooms, cleaned with a soft brush
2 tbsp. minced garlic
Salt and freshly ground pepper
4 cups mizuna greens, rinsed well and dried
White Truffle Vinaigrette (recipe follows)
optional garnish: 1/4 c. sage leaves, cut into chiffonade

White Truffle Vinaigrette
2 tbsp. chopped shallots
1/4 cup balsamic vinegar
1 tsp. Dijon mustard
3/4 cup olive oil
1 tbsp. white truffle oil
Salt and freshly ground black pepper

Heat oil in a large pan over high heat until nearly smoking.  Add mushrooms and cook until golden brown.  Add garlic and cook 1
minute.  Divide mizuna and mushrooms among4 individual plates. Drizzle with White Truffle Vinaigrette and sprinkle with sage, if using.

For the vinaigrette, place shallots, vinegar and mustard in a blend and blend until smooth.  With the motor running, add olive oil and blend until emulsified. Add truffle oil and then season to taste with salt and pepper.  Blend for an additional 2 seconds.

Serves 4

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