Shiitake Mushroom Salad with Blue Cheese Served on Asiago Lavosh Plate

Shiitake Mushroom Salad with Blue Cheese Served on Asiago Lavosh Plate

prep time

minutes
cook time

minute
servings
1

Ingredients



























Cooking Instructions

For lavosh plate:


1

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 onto lavosh and bake at 325°F until bubbly, lightly browned and crisp.


For raspberry vinaigrette:


1

Combine all ingredients and let stand together at room temperature for 20 minutes. Shake well and use in shiitake salad.


For shiitake salad:


1

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.


Ingredients



























Cooking Instructions

For lavosh plate:


1

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 onto lavosh and bake at 325°F until bubbly, lightly browned and crisp.


For raspberry vinaigrette:


1

Combine all ingredients and let stand together at room temperature for 20 minutes. Shake well and use in shiitake salad.


For shiitake salad:


1

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.


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