Warm Mushroom Salad

Easy salad for a crowd with roasted mushrooms in a masala vinaigrette
Preparation time 20 min
Cooking Time 10 min
Ready In 30 min
Level of DifficultyEasy
Servings6
Ingredients
3 pounds medium white mushrooms, trimmed and quartered3 tablespoons fresh lemon juice2 tablespoons unsalted butter2 tablespoons plus 1 teaspoon pure olive oilSalt and freshly ground pepper1 tablespoon soy sauce3 tablespoons extra-virgin olive oil3 tablespoons sherry vinegar2 tablespoons Marsala2 teaspoons tomato paste2 garlic cloves, minced3 large shallots, thinly sliced6 cups coarsely shredded romaine lettuce2 cups coarsely shredded Boston lettuce1/2 cup shredded Gouda cheese, aged Gouda or goat Gouda (1 ounce)
Directions

Step 1

In a large bowl, toss the mushrooms with the lemon juice. Preheat the oven to 300° In a large skillet, melt the butter in 2

tablespoons of the pure olive oil over moderately high heat. When the butter starts to brown, add the mushrooms and

season with salt and pepper. Cover and cook until the mushrooms release their liquid, about 3 minutes. Uncover and

continue to cook, stirring occasionally, until the liquid has evaporated and the mushrooms are deeply browned, about 8

minutes. Add the soy sauce and cook, stirring, for 2 minutes longer. Transfer the mushrooms to a rimmed baking sheet

and keep warm in the oven.

Step 2

In a small bowl, whisk the extra-virgin olive oil with the sherry vinegar, Marsala, tomato paste and minced garlic. Season

the sherry vinaigrette with salt and pepper.

Step 3

Add the remaining 1 teaspoon of pure olive oil to the skillet. Add the shallots, cover and cook over moderate heat until

softened, about 3 minutes. Uncover and cook, stirring, until lightly browned. Stir in the sherry vinaigrette and remove

from the heat.

Step 4

In a bowl, toss the lettuces. Add the mushrooms and shallots and toss well. Arrange the salad on 6 plates, sprinkle with

the cheese and serve at once.

Make Ahead

The vinaigrette can be made up to 3 hours ahead.