Go Back

Hot Mushroom Salad

Place 4 salad plates in the freezer for at least an hour (it really does make a difference).
Print Recipe
Course Lunch, Salad
Cuisine Canadian

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)
Keyword Butter Lettuce, Monterey Jack Cheese, Mushrooms, Tarragon Vinegar