Grilled Mushroom and Citrus Salad with Goat Brie

This recipe was adapted from John Ash's James Beard award winning cookbook: Cooking One-on-one: Lessons from a Master Teacher, published by Clarkson Potter.

Serves 6, generously

Ingredients

Mushrooms:

  • 1/2 cup olive oil
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons finely minced shallots
  • 1 teaspoon finely chopped fresh thyme
  • Salt and freshly ground pepper to taste
  • 1-1/2 pounds MYCOPIA mushrooms, any variety, or a mix

Salad:

  • 2 quarts lightly packed savory greens such as a combination of frisee, arugula and cress
  • 4 cups orange, grapefruit, pommelo sections or a combination
  • 6 ounces Bucheret sliced into 6 wedges

Garnish:

  • Savory sprouts such as clover or radish
  • 1/2 cup lightly toasted and peeled hazelnuts or pecans

Directions

  1. Whisk together the olive oil, vinegar, shallots, thyme, salt and pepper. Thread the mushrooms on thin metal or soaked wood skewers and arrange on a baking sheet. Brush with the olive oil mixture and grill over moderately hot coals on both sides until tender and golden brown. Remove mushrooms from skewers and slice attractively, if desired.
  2. Toss greens with the vinaigrette and arrange attractively on plates with the citrus, mushrooms, toasted nuts and cheese. Scatter sprouts over if using and serve immediately.

Hazelnut Vinaigrette:

  • 1/3 cup toasted hazelnut oil
  • 1/3 cup grapefruit juice
  • 1 teaspoon brown sugar, or to taste
  • 1 tablespoon finely chopped fresh mint
  • Drops of hot sauce
  • Salt and freshly ground pepper
  1. Whisk the oil, grapefruit juice and sugar together until sugar is dissolved. Stir in mint and add drops of hot sauce and salt and pepper to taste.

Side Note:

John Ash was our first celebrity chef. He came by the farm to pick up mushrooms for his eponymous restaurant "back in the day."

John's comments: "In the dressing I’ve suggested toasted hazelnut oil. Any fragrant nut oil such as walnut, almond or pecan could be substituted. Make sure its toasted however for maximum flavor. Redwood Hill Farm’s Bucheret in a soft-ripened goat cheese of which I’m very fond. Good cheese shops may carry it or you can order directly at 707.823.8299 or www.redwoodhill.com. You can substitute any other soft ripening cheese if you like."

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