Hot Mushroom Salad
This salad is adapted from the Best of Bridge series, cookbooks that revolutionized cooking with their first book in 1976. Often, we had dinner parties, and everyone made a “new” recipe from the series! This salad was always a hit.
Hot Mushroom Salad
Place 4 salad plates in the freezer for at least an hour (it really does make a difference).
Ingredients
- 1 (108 gr) head butter lettuce, trimmed
- ½ lb. (228 gr) mushrooms, thinly sliced
- 1/8 lb (56 gr) Monterey Jack Cheese, shredded
- 2 TBSP butter
- Salt and pepper to taste
Dressing:
- ¼ cup olive oil
- 2 TBSP Tarragon vinegar
- 1 TBSP Dijon mustard
- ¼ tsp. minced garlic
Instructions
- Make dressing anytime throughout the day. Mix Olive Oil, Tarragon Vinegar, Dijon mustard, and garlic, in a container and whisk or shake well until blended.
- Grate cheese and refrigerate until ready to use.
- Melt butter and quickly sauté mushrooms. Season with salt and pepper.
- Meanwhile, toss torn butter lettuce with dressing and cheese. Divide among 4 plates, top with mushrooms and serve immediately.
Notes
The dressing is bold, and the mushrooms are rich. A Chardonnay comes to mind for the cheese and mushrooms, while a Pinot Noir steps up for a red.
We’ve paired:
- Underwood Pinot Noir 2020 ($23.00)
- Oyster Bay Pinot Noir ($23.00)
- Burrowing Owl Chardonnay ($36.00)
- Josh Cellars Chardonnay 2019 ($22.00)