0 (0)

Categories: Appetizers, Sides, Vegetables

Grilled Wild Mushroom Salad

Grilled Wild Mushroom Salad
Los Angeles Times

Dear SOS: My family loves the grilled wild mushroom salad served at the Palomino in Westwood. Can you obtain the recipe? R. Tan Los Angeles Dear R.: Sure. Read more

Total time: 30 minutes plus 1 hour marinating | Serves 4

Balsamic shallot dressing

  • 1/4 cup balsamic vinegar
  • 2 tablespoons sugar
  • 1 shallot, minced
  • 2 cloves garlic, minced
  • 1/2 teaspoon pepper
  • 3/4 teaspoon salt
  • 3/4 cup olive oil

Step 1Combine the vinegar, sugar, shallot, garlic, pepper and salt in a mixing bowl. Slowly drizzle in the oil until incorporated. Refrigerate until using. (Makes 1 cup.)

Parmesan croutons

  • 4 (1/2-inch-thick) slices ciabatta bread
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon pepper
  • 2 tablespoons olive oil

Step 1Heat the oven to 350 degrees.

Step 2Arrange the bread slices on a baking sheet. Sprinkle with the Parmesan, oregano and pepper. Drizzle with the oil.

Step 3Toast in the oven until the cheese is melting and the bread is slightly charred, 10 minutes.


  • 8 portabello mushrooms, stems removed
  • 6 cremini mushrooms
  • 4 shiitake mushrooms, stems removed
  • 3/4 cup Balsamic Shallot Dressing, divided
  • 1 (4 1/2-ounce) bag spring greens
  • 1/2 cup crumbled Gorgonzola, divided
  • 1/2 cup walnuts, toasted and coarsely chopped

Step 1Wipe the portabello, cremini and shiitake mushrooms clean. Cut the portabello mushroom caps into 1- to 1 1/2-inch pieces. Combine all the mushrooms in a bowl with 1/2 cup of the dressing, tossing to coat. Let marinate 1 hour.

Step 2Heat a grill pan over medium-high heat. Grill the mushrooms until softened, 3 to 5 minutes, turning often. You can use a grilling basket or rack to make this easier.

Step 3Place the greens, 2/3 of the Gorgonzola and the walnuts in a mixing bowl. Toss with the remaining 1/4 cup of dressing.

Step 4Divide the croutons among 4 servings plates and top with the greens. Remove the mushrooms from the grill, place on top off the greens, and sprinkle with the remaining gorgonzola.

Each serving:
633 calories; 948 mg sodium; 16 mg cholesterol; 54 grams fat; 10 grams saturated fat; 30 grams carbohydrates; 14 grams protein; 2.73 grams fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Appetizers
Aunt Mary's yalanchi (stuffed grape leaves)
Traxx crab cakes
Winter caprese
Delfina's brandade