• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Shiitake Mushroom Salad With Wisconsin Blue Cheese Served On Wisconsin Asiago Lavosh Plate

    Add to MenuAdd to Calendar

    Source: www.eatwisconsincheese.comReport recipe

    Rate this recipe:

    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsA, B2, B3, B6, B9, B12, C
    MineralsSelenium, Zinc, Copper, Natrium, Chromium, Manganese, Calcium, Potassium, Iron, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. For Lavosh Plate:

    2. 1 1/8 teaspoon dry active yeast

    3. 1 1/4 cup warm water

    4. 2 3/4 cup bread flour

    5. 3/4 teaspoon sugar

    6. 1 tablespoon kosher salt, divided

    7. 1 1/2 tablespoons olive oil, divided

    8. 1/2 tablespoon garlic, chopped

    9. 1/8 cup parsley, chopped

    10. 1/2 cup Wisconsin Asiago cheese

    11. For Raspberry Vinaigrette:

    12. 1/3 cup raspberry vinegar

    13. 1 tablespoon virgin olive oil

    14. 1/3 cup veal demi glace or well-reduced vegetable

    15. stock

    16. For Shiitake Salad:

    17. 3 large shiitake mushrooms, stems removed

    18. 1/2 tablespoon shallots, chopped

    19. 1/4 teaspoon garlic, chopped

    20. 1/2 tablespoon dill weed, chopped

    21. 1 teaspoon parsley, chopped

    22. 1 teaspoon fresh cracked pepper

    23. 1/2 teaspoon kosher salt

    24. 2 ounces Wisconsin Blue cheese

    25. Assorted salad greens, as desired

    26. Raspberry Vinaigrette with Veal Demi

    Instructions Jump to Ingredients ↑

    1. For Lavosh Plate: Activate yeast in warm water. Add flour, sugar and 1/2 teaspoon salt to water/yeast mixture. Add 1 3/4 tablespoon olive oil to mixture and knead dough for seven minutes. Place dough in bowl and rub with 1/4 tablespoon olive oil. Cover bowl and let dough rise for one hour in warm area. When dough has risen, punch down and roll out dough paper thin. Lay dough on oiled sheet pan and brush lightly with remaining olive oil. Sprinkle remaining salt, garlic, parsley and Asiago cheese onto lavosh and bake at 325° F until bubbly, lightly browned and crisp.

    2. For Raspberry Vinaigrette: Combine all ingredients and let stand together at room temperature for 20 minutes. Shake well and use in shiitake salad.

    3. For Shiitake Salad: Quickly blanch shiitake mushrooms and chill in an ice bath. Pat dry mushrooms and place them in a large bowl. Combine mushrooms with shallots, garlic, dill, parsley, pepper, salt and raspberry vinaigrette. Mix ingredients together and place on lavosh plate with assorted greens. Sprinkle with blue cheese.

    Comments

    Recipe Finder © Rogue Network Solutions.
    882,796
    Send feedback