Local recipe entry

Submitted by:
Vivian Stuart and Phyl Holt
Tres Champignons Al Frente (Three Mushrooms to the Front)
Salad
Serves 6
Submitted by:

Vivian Stuart and Phyl Holt

Tres Champignons Al Frente (Three Mushrooms to the Front) Salad

Serves 6

Ingredients:

Stuffing

2 tbsp extra virgin olive oil

2 tbsp butter

1 1/2 cups (about 6) crimini (brown) mushrooms, sliced

1 1/2 cups button mushrooms, sliced (chanterelles, shiitake or porcini may be substituted)

2 small leeks, washed well, white and tender green parts sliced

8 cloves garlic, minced

1/4 tsp dry red pepper flakes

salt to taste

1 1/2 cup fresh Italian parsley leaves, chopped and firmly packed

1/4 cup lemon juice

zest of one lemon (yellow only, none of the bitter white skin)

1/2 tsp herbes de provence

2/3 cup imported parmesan cheese, grated

2 tbsp red bell pepper, diced

1 tbsp capers, rinsed

Mushrooms

6 large portobello mushrooms, approx. The same size, 4-5 inches across, stems removed and cleaned

Meyer Lemon and Lemon Pepper Salad Dressing

1/4 cup extra virgin olive oil

2 tbsp Meyer Lemon juice (can use other lemon type, but increase olive oil as other lemons are more sour)

1/2 tsp lemon pepper

1 clove garlic, split

sea salt and black pepper, ground, to taste

Salad

6 cups (approx.) baby salad greens, washed, dried and chilled

Directions:

Stuffing

Place olive oil and butter in a large non-stick frying pan. Heat over low heat until bubbling.

Sauté crimini and button mushrooms, leeks, garlic and pepper flakes until tender but not brown, or garlic will become bitter. Stir occasionally.

Salt to taste.Ingredients may be refrigerated at this point and finished later, if desired.

Mix in parsley, lemon juice, lemon zest, herbes de provence, cheese, red bell pepper and capers. Cook until heated through.

Mushrooms

Preheat oven to 350° F.

Clean the Portobello mushrooms by wiping clean with a damp paper towel. Brush with olive oil and sprinkle with salt.

Place on a rimmed cookie sheet with the open side of the mushrooms facing down. Roast for approximately 10 minutes.

Turn mushrooms over and cook another 10 minutes until they begin to exude their juices and shrink slightly.

Remove from oven and stuff portobello mushrooms with the stuffing mixture.

Salad

Combine the salad dressing ingredients.

Lightly coat the salad greens with the dressing and gently toss.

To serve, place hot, stuffed mushrooms alongside the salad greens.

Variation

For a more substantial dish, place the stuffed portobello mushrooms on crisply fried polenta slices.

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