https://www.chefspencil.com
  • Login
  • Register
  • Recipes
    • Chicken Recipes
    • Seafood Recipes
    • Beef Recipes
    • Pasta Recipes
    • Dressings, Dips, Spreads
    • Dessert
    • Pork Recipes
    • Side Dish
  • Chefs
  • Food News
    • News
    • Guides
      • Product Reviews
      • Gifts & Product Guides
      • Food Substitutes
        • Cheese Substitutes
  • Food Atlas
    • Asian Cuisines
    • African Cuisines
    • European Cuisines
      • Central European Cuisine
      • Northern European Cuisine
      • Eastern European Cuisine
      • Southern European Cuisine
    • Middle East Cuisine
    • South American Cuisine
    • North American Cuisine
    • Central American Foods
    • Caribbean Cuisine
  • Culinary Schools
  • About Us
  • Recipes
    • Chicken Recipes
    • Seafood Recipes
    • Beef Recipes
    • Pasta Recipes
    • Dressings, Dips, Spreads
    • Dessert
    • Pork Recipes
    • Side Dish
  • Chefs
  • Food News
    • News
    • Guides
      • Product Reviews
      • Gifts & Product Guides
      • Food Substitutes
        • Cheese Substitutes
  • Food Atlas
    • Asian Cuisines
    • African Cuisines
    • European Cuisines
      • Central European Cuisine
      • Northern European Cuisine
      • Eastern European Cuisine
      • Southern European Cuisine
    • Middle East Cuisine
    • South American Cuisine
    • North American Cuisine
    • Central American Foods
    • Caribbean Cuisine
  • Culinary Schools
  • About Us
  • Home
  • First Course
  • Wild Mushroom Salad with Frisee & Anchovy Vinaigrette

Wild Mushroom Salad with Frisee & Anchovy Vinaigrette

Posted on Dec 27th, 2022
by Rachel Goulet
Categories:
  • First Course
  • Salads

Wild Mushroom Salad with Frisee & Anchovy Vinaigrette

5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Salad
Cuisine American
Servings 8 servings

Ingredients
  

ANCHOVY VINAIGRETTE

  • 2 anchovy
  • 2 small garlic cloves
  • salt to taste, anchovies may be salty so taste before adding
  • 1 lemon juice
  • 2 teaspoons Dijon mustard
  • 1/2 cup parmesan grated
  • 1/2 cup olive oil
  • black pepper freshly ground

OTHER INGREDIENTS

  • 2-4 heads frisee or any other bitter green
  • 2 pounds wild mushroom mix
  • 1/4 pound butter
  • 4 sprigs thyme
  • 2 shallots shaved very thin
  • 1 cup canola or any other vegetable oil
  • 1 bunch parsley leaves picked and washed

Instructions
 

Anchovy Vinaigrette

  • In a blender or mortar and pestle, mash/blend the anchovy, garlic, and a pinch of salt to a paste.
  • Squeeze in the lemon juice and stir to break up the anchovy paste.
  • Beat in the mustard.
  • Either slowly add or whisk in the olive oil, a little at a time.
  • The vinaigrette should emulsify but will never become super tight and even, and that’s ok.
  • Stir in the pepper and parmesan cheese at the end.

Salad

  • Once frisee has been cleaned, place in ice water while preparing everything else. It will curl the ends and make it extra crunchy.

Mushrooms

  • Meanwhile, in a super hot large sauté pan, add half canola oil and look for smoke.
  • When smoking, add 1 pound of the mushrooms, (making sure they are cleaned with stems broken off the bottoms-don’t ever use water to clean mushrooms-if dirty, just wipe with a kitchen towel).
  • Sauté mushrooms until golden brown, and at the end, add half the butter, 2 sprigs of thyme, and one shallot shaved.
  • Toss mushrooms to get easily coated with the butter mix, and when slightly crunchy and browned, pour out onto cooling rack, letting the butter fall to the bottom to strain the mushrooms.
  • Repeat this step with the second pound until all mushrooms are cooked.
  • While hot, toss the mushrooms into a mixing bowl with the frisee, anchovy vinaigrette, and parsley leaves.
  • Mix well and serve warm.

Notes

WARMED WILD MUSHROOM SALAD WITH FRISEE, ANCHOVY VINAIGRETTE, AND FRESH PARSLEY
Tried this recipe?Let us know how it was!

Rachel Goulet

A native Californian, Rachel has worked in professional kitchens since she was 13. While studying abroad in Italy, she travelled and cooked in Lombardy, Venice, Lake Como & Provence. Earning her Masters in Art History and a love for Mediterranean cuisine.

Add Your Comment Cancel reply

Recipe Rating




Best Gift Ideas For Chefs

Gifts for Professional Chefs
Gifts for Professional Chefs

Best 23 Grilling Gifts for BBQ Fanatics

Best Grilling Gifts

World Cuisines

African Recipes by Professional Chefs

African Recipes by Professional Chefs

American Recipes by Professional Chefs

American Recipes by Professional Chefs

Asian Food Recipes by Professional Chefs

Asian Food Recipes by Professional Chefs

Australian Recipes by Professional Chefs

Australian Recipes by Professional Chefs

Austrian Recipes

Austrian Recipes

Belgian Recipes

Belgian Recipes

Brazilian Recipes

Brazilian Recipes

British Recipes

British Recipes

Bulgarian Recipes

Bulgarian Recipes

Canadian Recipes

Canadian Recipes

Caribbean Recipes

Caribbean Recipes

Chinese Recipes

Chinese Recipes

Colombian Recipes

Colombian Recipes

Continental

Continental

Croatian Recipes

Croatian Recipes

Cuban Recipes

Cuban Recipes

Czech Republic Cuisine

Czech Republic Cuisine

Danish Recipes

Danish Recipes

Dominican Recipes

Dominican Recipes

Dutch Recipes

Dutch Recipes

2022 © Chef's Pencil   Privacy Policy & Terms of Service  Contact us

Chef's Pencil is part of the Amazon Associate Program and earns from qualifying purchases.