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Shiitake Mushroom Salad with Blue Cheese Served on Asiago Lavosh Plate recipe

Shiitake Mushroom Salad with Blue Cheese Served on Asiago Lavosh Plate.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

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
Raspberry Vinaigrette

  • For Lavosh Plate: Activate yeast in warmwater. Add flour, sugar and 1/2 teaspoon salt to water/yeastmixture. Add 1 3/4 tablespoon olive oil to mixture and kneaddough for seven minutes. Place dough in bowl and rub with 1/4tablespoon olive oil. Cover bowl and let dough rise for one hourin warm area. When dough has risen, punch down and roll out doughpaper thin. Lay dough on oiled sheet pan and brush lightly withremaining olive oil. Sprinkle remaining salt, garlic, parsleyand Asiago cheese onto lavosh and bake at 325°F (160°C)until bubbly, lightly browned and crisp.
  • For Raspberry Vinaigrette: Combine allingredients and let stand together at room temperature for 20minutes. Shake well and use in shiitake salad.
  • For Shiitake Salad: Quickly blanch shiitakemushrooms and chill in an ice bath. Pat dry mushrooms and placethem in a large bowl. Combine mushrooms with shallots, garlic,dill, parsley, pepper, salt and raspberry vinaigrette. Mix ingredientstogether and place on lavosh plate with assorted greens. Sprinklewith blue cheese.

    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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    with Blue Cheese Served on Asiago Lavosh Plate recipe was useful and interesting, you can share it with your friends or leave a comment.

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