Mushrooms. They are an ingredient that I have never really liked. Well I like sauces and such made with mushrooms, but actually eating a mushroom is not my thing. So when I opened the next cookbook in line, I was surprised I had actually tagged a recipe which featured mushrooms. But in the quest to extend my culinary knowledge and ability I went ahead and made a dish consisting of mushrooms for dinner.
The cookbook comes from one of my quirkier cookbooks, based on one of my favorite tv shows, Portlandia:
The recipe tagged was for Roasted Wild Mushrooms with Foraged Greens and Hazelnut Vinaigrette.
To start with I tossed mixed mushrooms with thyme, rosemary, melted butter and olive oil.
I placed the mushrooms on a parchment paper lined baking sheet and placed into a 450 degree oven for 20 minutes.
I removed the mushrooms from the oven and let them cool.
I then toasted hazelnuts in a skillet over medium heat.
I removed the hazelnuts from the skillet once they began to toast and become fragrant. I placed them in a kitchen towel and rubbed to remove their skins. I then roughly chopped the nuts and tossed them in hazelnut oil and salt. I set them aside.
Next I made vinaigrette by whisking olive oil, hazelnut oil, red wine vinegar, garlic and salt and pepper.
I tossed salad greens, the mushrooms, hazelnuts, salt and pepper in the vinaigrette.
I divided the salad among bowls, topped with a poached egg and served with grilled strip steak.
How did it taste? Well I am not a mushroom lover, which is why I served with steak, but I did manage to swallow a few of the mushrooms. I didn’t love them, but Matt and Al who also ate this and who like mushrooms, said the mushrooms were really tasty. Actually I think Matt was surprised at how good the mushrooms tasted. So if you love mushrooms I would definitely suggest trying this one out.
- 1 lb mixed wild mushrooms (chanterelles, shiitake, oyster, etc), quartered or halfed
- ½ tsp fresh thyme leaves, roughly chopped
- ½ tsp fresh rosemary leaves, roughly chopped
- 2 TB butter, melted
- 5 TB olive oil, divided
- ½ cup hazelnuts
- 1 TB plus 1 tsp hazelnut oil, divided
- 1 TB red wine vinegar
- 1 garlic clove, finely chopped
- 5 oz mixed salad greens
- Salt and pepper
- 2 eggs, poached
- 2 oz shaved hard cheese, optional
- Preheat oven to 450 F. Line a baking sheet with parchment paper. In a large bowl toss mushrooms with thyme, rosemary, butter and 2 TB of olive oil. Spread mushrooms in a single layer on the baking sheet and place in the oven for 20 minutes, tossing half way through the cooking time. Remove from the oven and set aside to cool.
- Place hazelnuts in a skillet over medium heat. Shake the skillet occasionally and toast the hazelnuts for a few minutes until fragrant. Remove the hazelnuts from the skillet and put onto a kitchen towel. Rub the hazelnuts in the towel to remove their skins. Roughly chop and mix with 1 tsp of hazelnut oil. Season with salt. Set aside.
- In a large bowl whisk the remaining 3 TB of olive oil, 1 TB of hazelnut oil, red wine vinegar, garlic and salt and pepper. Add the mushrooms, greens, cheese if using, and hazelnuts and toss lightly.
- Divide among 2 plates and top each with a poached egg.
- Serves 2