With Wild Mushrooms Soft Poached Egg and Warm Hazelnut Shallot Vinaigrette
Salad
1 cup raw mushrooms, cleaned and quartered (use one each of Oyster, Shitakes, white, and any seasonal mushroom)
1 1/2 ounces frisee
1 tablespoon olive oil
1 tablespoon sweet butter
1 teaspoon minced shallots
1/2 teaspoon minced garlic clove
1 pinch herbs de Provence
1 pinch chopped parsley
1 poached egg
1 teaspoon white vinegar
Salt and pepper to taste
Hazelnut Vinaigrette
1 ounce hazelnut oil
1 ounce crispy bacon lardons
1 1/2 ounce Dijon vinaigrette (see recipe)
1 teaspoon sweet butter
Salt and pepper to taste
In sauté pan, add olive oil on high heat until it is lightly smoking. Then, add wild mushrooms. Don’t touch for 1 minute, then toss with salt and pepper to taste. Remove from pan, drain oil, and replace pan on the stove, adding butter. When the butter is brown, add shallots and garlic. When the garlic is just turning brown, add mushrooms, herbs de Provence, and chopped parsley. Reserve hot. Poach the egg. Heat mushrooms again until hot, and add hazelnut oil, red wine vinegar and bacon. Toss frisee in quickly (not to wilt) and place in a dish. Top salad with the poached egg. Serve immediately.
Mustard Red Wine Vinaigrette
1/2 cup red wine vinegar
1 shallot Brunoise shallots
1 clove minced garlic
1 teaspoon Dijon mustard
1 teaspoon grainy mustard
1/2 cups 90/10 vegetable oil/olive oil blend
1 teaspoon chopped parsley
1/2 teaspoon chopped fresh tarragon
Salt and pepper to taste
In mixing bowl, mix first five ingredients. Slowly whip in blended oil. Season to taste with salt and pepper. After vinaigrette is done, add the fresh chopped parsley and tarragon.
