Agourmet salad of shiitake mushrooms, shallots and crumbled bluecheese, tossed with a raspberry vinaigrette with veal demi glacand served atop assorted salad greens in a crisp ‘lavosh breadplate’. Recipe by Chef Paul Short.
Recipe: Shiitake MushroomSalad
with Blue Cheese Served on Asiago Lavosh Plate
1 1/8 teaspoon dry active yeast
1 1/4 cup warm water
2 3/4 cups bread flour
3/4 teaspoon granulated sugar
1 tablespoon kosher salt – divided use
1 1/2 tablespoons olive oil – divided use
1/2 tablespoon garlic, chopped
1/8 cup parsley, chopped
1/2 cup Wisconsin Asiago cheeseFor Raspberry Vinaigrette:
1/3 cup raspberry vinegar
1 tablespoon virgin olive oil
1/3 cup veal demi glac or well-reduced vegetable stockFor Shiitake Salad:*
3 large shiitake mushrooms, stems removed
1/2 tablespoon shallots, chopped
1/4 teaspoon garlic, chopped
1/2 tablespoon dill weed, chopped
1 teaspoon parsley, chopped
1 teaspoon fresh cracked pepper
1/2 teaspoon kosher salt
2 ounces Wisconsin Blue cheese
Assorted salad greens, as desired
Makes ? servings.
* Recipe for the salad serves one, increaseamounts for desired servings.
Recipe and photograph courtesy of WisconsinMilk Marketing Board, Inc.
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