Cooking with Pete and Barb Marczyk: Roasted porcini mushroom salad
Pete Marczyk and Barbara Macfarlane do not leave their work behind when they leave Marczyk Fine Foods and head for their great old Denver house with the big, new kitchen. They often bring some of their market's choicest ingredients home with them, and cook up a feast.
A Flickr photo
"This is the season for mushrooming, and Pete brought home some delicious foraged porcini mushrooms from his trip to the hills last Saturday," says Barb of this week's roasted wild mushroom salad recipe. "When you roast these, I swear they smell like a delicious chicken cooking," she adds. Barb recommends pairing the salad with the Artazu Artazuri rosé from Spain.
Roasted Wild Mushroom Salad
1 pound wild porcini mushrooms, rinsed and patted dry, and sliced thick
1 garlic clove, peeled and minced
2-4 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
Few sprigs fresh thyme
1/2 pound fairly hard sheep's milk cheese, like Lamb Chopper from Cypress Grove, cut into small cubes.
1/2 cup pine nuts, slightly roasted. (Put the pine nuts in a pan over low heat and swirl until they start to get fragrant, being careful not to burn them.)
2 liberal handfuls spicy greens, like arugula and mustard greens, and 2 liberal handfuls mixed greens, washed
For the dressing
½ cup good olive oil
¼ cup neutral oil, like grapeseed or canola
1 tablespoon Dijon mustard
2 tablespoons wine vinegar
1 tablespoon balsamic vinegar, or to taste
Salt and pepper to taste
Roasting the mushrooms
Preheat oven to 350 degrees. Line a baking sheet with parchment paper or tin foil. Gently brush off any excess dirt from the mushrooms, and put them on baking dish with the olive oil, fresh thyme, garlic and salt and pepper, gently coating them with the oil. Roast for 20 minutes, flip the mushrooms over, and continue roasting until they're browned.
Mix the dressing together. Add the cheese and nuts, and toss. Place the mushrooms on top.