WILD MUSHROOM SALAD

Wild Mushroom Salad image

Quinoa is a so-called ancient grain recently rediscovered by the modern cook. With a toothsome texture and nutty, earthy flavor, quinoa is also loaded with fiber, omega-3 fatty acids, and vitamin B-even iron! I'm happy to say that it is as delicious as it is healthy. Wild mushrooms reinforce the earthiness of the grain, and aged goat cheese (I like one from New York Hudson Valley's Coach Farm) brings a sharp focus to the salad. Though more savory than not, the caramelized shallots provide a sweet note to balance the salad's other components. This comforting salad is a perfect late-fall dish.

Yield Serves 4

Number Of Ingredients 22

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Ingredients

1/2 pound cremini mushrooms, stemmed and thinly sliced
1/2 pound oyster mushrooms, coarsely chopped
3 shiitake mushrooms, stemmed, halved, and thinly sliced crosswise
1/2 cup plus 2 tablespoons extra virgin olive oil
Kosher salt and freshly ground black pepper
1/4 cup aged balsamic vinegar
2 teaspoons finely chopped fresh thyme
1/4 cup finely chopped fresh flat-leaf parsley, plus whole leaves for garnish
1 cup quinoa
4 ounces mesclun greens
2 teaspoons white truffle oil (optional)
Caramelized Shallots (recipe follows)
12 (1/4-inch-thick) slices French baguette, toasted
1 (6-ounce) log aged goat cheese, such as Coach Farm, cut into 12 slices
1 tablespoon unsalted butter
1 tablespoon olive oil
8 large shallots, thinly sliced
2 tablespoons light muscovado sugar
1/2 cup red wine vinegar
2 teaspoons finely chopped fresh thyme
Kosher salt and freshly ground black pepper
(makes enough for 12 slices baguette)

Steps:

Preheat the oven to 400°F.
Put the mushrooms in a roasting pan or on a rimmed baking sheet, toss with 2 tablespoons of the oil, and season with salt and pepper. Roast in the oven, stirring a few times, until soft and golden brown, about 25 minutes.
Meanwhile, whisk together the remaining 1/2 cup oil, the vinegar, thyme, and chopped parsley and season with salt and pepper. Reserve 3 tablespoons of the vinaigrette in a small bowl.
Add the warm mushrooms to the remaining vinaigrette, season with salt and pepper, and stir to combine. Let the mixture sit at room temperature for at least 30 minutes to marinate.
Put the quinoa grains into a fine-mesh strainer and rinse under cold running water for 1 minute. Drain well. Transfer the quinoa to a medium saucepan. Add 2 cups cold water and 1 tablespoon salt, cover the pot, and bring to a boil over high heat. Reduce the heat to low and cook until the quinoa is tender and the water has evaporated, about 18 minutes. Turn off the heat and let stand for 10 minutes without lifting the cover. Spoon the quinoa into the marinated mushrooms and stir to combine.
Put the greens in a large bowl, toss with the reserved balsamic vinaigrette, and season with salt and pepper. Divide the greens among 4 large plates and top the greens with some of the quinoa-mushroom salad. Drizzle the quinoa salad with the truffle oil, if using, season with additional pepper, and garnish with parsley leaves.
Spread some of the caramelized shallots over the toasted bread and top with a slice of cheese. Place 3 croutons around the perimeter of each plate.
Melt the butter with the oil in a medium sauté pan over medium heat. Add the shallots and cook, stirring occasionally, until softened and golden brown, 20 to 25 minutes.
Add the sugar and vinegar and cook until the mixture thickens and becomes jamlike, about 15 minutes. If the mixture becomes too thick to spread, stir in a tablespoon or so of water.
Add the thyme and season with salt and pepper. Remove and let cool to room temperature. The marmalade will keep for 2 days in a tightly sealed container in the refrigerator. Bring to room temperature before serving.