A gourmet salad of shiitake mushrooms, shallots and crumbled blue cheese, tossed with a raspberry vinaigrette with veal demi glacé and served atop assorted salad greens in a crisp 'lavosh bread plate'. Recipe by Chef Paul Short.

Shiitake Mushroom Salad 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 cheese

 

For Raspberry Vinaigrette:
1/3 cup raspberry vinegar
1 tablespoon virgin olive oil
1/3 cup veal demi glacé or well-reduced vegetable stock

 

For 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

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

Makes ? servings.

* Recipe for the salad serves one, increase amounts for desired servings.

Recipe and photograph courtesy of Wisconsin Milk Marketing Board, Inc.