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Shallot and Shitake Mushroom Salad (M, TNT)
Source: Perry Brown, Exec. Chef Inglewood Country Club, in Walla Walla Country Club Cookbook
Serves: 4

1/4 cup rice wine vinegar
1/8 cup balsamic vinegar
1/8 cup fresh lemon juice
1 tablespoon honey
2 egg yolks
2 cups olive oil
1 pound shallots, peeled
3 tablespoons margarine, clarified
2 cups shitake mushrooms
1/4 cup olive oil
1/2 cup beef broth
1/2 teaspoon salt
1/2 teaspoon white pepper

Using a food processor or high speed mixer beat the egg yolks for 1 minute, then add the vinegars, lemon juice, and honey. Add to that, in a slow, steady stream, the 2 cups of oil. Refrigerate for 2 hours.

Heat the margarine in a sauté pan and toss in the whole peeled shallots. Toss them a few times, then put them in a 375°F oven until they can be easily pierced with a toothpick, about 15 minutes.

Turn the shallots over 2 to 3 times during their cooking. Remove from the oven; chill them and then slice them 1/4" thick. Hold.

Add the oil to a sauté pan; at the very first sign of smoke, add the mushrooms. Toss them gently. Allow them to cook for 1 minute, then add the shallots. Season. Cook for 2 more minutes, then add beef broth. Spoon the mushrooms on top of the greens that have been tossed in dressing. Serve while still warm.

Poster's Notes:
For the shallots, leave root end on so they won't fall apart.

For the mushrooms, remove and discard mushroom stems and slice caps 3" to 4" thick.

Posted by Joyce Rosenfield

Nutritional Info Per Serving: N/A