Shaved Portobello and Arugula Salad in a Parmesan Tuile

Recipe courtesy of Chef Bruno Orsi, Northbeach Restaurant, San Francisco


Yield: 12 Servings


Lemon Vinaigrette
2 tablespoons champagne vinegar
1  tablespoon freshly squeezed lemon juice
1½  teaspoons minced shallots
½ cup olive oil
To taste Salt and pepper

For the Salad
7½ ounces grated Parmesan cheese
1 pound, 2 ounces cleaned portabella mushrooms (gills removed)
6 ounces wild arugula, stemmed


Whisk together the vinegar, lemon juice, and shallots. Whisk in the oil until emulsified. Season to taste with salt and pepper.

Preheat the oven to 300 degrees Fahrenheit. To make Parmesan tuiles, place 3 tablespoons (5/8 oz.) cheese on a silicone baking sheet, pat lightly to form a 5-inch circle, and leave 3 inches in between each circle. Bake for about 10 minutes, until the tuiles start to turn from white to yellow, making sure to remove them from the oven before the centers turn yellow. Let cool for 1 or 2 minutes. Using a large spatula, remove each tuile from the sheet and drape it over a small bowl that has been turned upside down. Gently press the tuile around the bowl while it cools. If the tuiles cool too much before they are shaped, put them back in the oven for a few seconds.

Shave the portabellas with a mandoline, to a thickness of about 5 sheets of paper.

For each serving, to order: In a small bowl, mix 1½ ounces Portabella strips, ½ ounce arugula, and 1 tablespoon lemon vinaigrette. Mound the salad in a tuile and serve.


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