Ingredients Jump to Instructions ↓

  1. 1 oz 28g Trumpet royal mushrooms

  2. 1 oz 28g Cinnamon cap mushrooms

  3. 1 oz 28g White clam shell mushrooms

  4. 1 oz 28g Brown calm shell mushrooms

  5. 1 Garlic clove

  6. 2 Shallots (medium)

  7. 1/2 oz 14g Chopped fine herbes

  8. 2 tablespoons 30ml Honey

  9. 1/2 tablespoon 7 1/2ml White truffle oil

  10. 1/2 tablespoon 7 1/2ml Dijon mustard

  11. 2 tablespoons 30ml Apple vinegar

  12. 1/2 cup 118ml Olive oil

  13. 1/2 cup 118ml Sunflower oil

  14. 2 oz 56g Field greens

Instructions Jump to Ingredients ↑

  1. Clean all mushrooms and season with salt and pepper and a touch of olive oil. On a hot grill place a perforated pan down and cook the mushrooms over the high heat until soft. When cooked spread out on a sheet pan and cool. When cool toss in the fine herbs which is chervil, parsley, tarragon and chives.

  2. For the dressing place the mustard, honey and vinegar in a blender and puree together and then slowly add all oil then season with salt and pepper.

  3. In a mixing bowl place greens in and then dress them and add in the exotic mushrooms. Place on a plate and finish with Grana Padano parmesan cheese.

  4. This recipe yields ?? servings.


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