Farmhaus Ozark Forest Roasted Mushroom Salad
Restaurant is located in St. Louis and uses as much locally grown, organic produce as possible.
Yield: 4 entrée salads or 8 side salads
8 ounces slab bacon or bacon ends
3/4 cup finely diced yellow onion, leeks or shallots (in any combination)
1/2 cup cider vinegar
1 teaspoon sorghum (see notes)
1 teaspoon freshly squeezed lemon juice
1-1/4 cup roasted garlic oil, divided (see notes)
Table salt to taste
8 ounces Ozark Forest fresh oyster mushrooms
8 ounces Ozark Forest fresh shiitake mushrooms
Kosher salt and black pepper to taste
10 to 12 ounces flavorful greens washed, spun dry, woody stems removed (see notes)
3/4 cup toasted Missouri pecans
3 ounces fresh Baetje Farms goat cheese
Notes: Sorghum is not interchangeable with molasses. It is available in better groceries and specialty stores. Roasted Garlic oil is available at better supermarkets. Use a variety of hearty greens for this salad. Farmhaus uses a mixture of seasonal greens including tatsoi, red mizuna, baby collards, field spinach, mustard and arugula.
1. Preheat the oven to 425 degrees.
2. Cut the bacon into chunky cubes, about 1/4-inch square. Gently brown bacon pieces in a large 8- or 9-inch skillet until evenly brown and crispy, not burnt. Drain pieces and reserve fat; set aside bacon pieces.
3. Add 2 to 3 tablespoons of bacon fat to the skillet; add diced onion, leek and shallot mixture to the pan. Cook the onions over low to medium-low heat to caramelize them.
4. Add cooked bacon pieces to the pan with onions. Pour in the cider vinegar. Deglaze the pan by gently dislodging the brown cooked-on bits from the bottom of the pan with a spatula. Reduce the mixture to about three-fourths of its original volume. Remove from heat and transfer to a medium-sized mixing bowl.
5. Whisk in the sorghum, the reserved bacon fat, 3/4 cup of roasted garlic oil and the lemon juice. Taste. If needed, add salt to taste. Set to the side in a warm place.
6. Prepare the mushrooms for roasting. Tear out the stems from the shiitakes and the fibrous core of the oyster mushrooms and reserve both for another use.
7. Mushroom caps 2 inches in diameter should be left whole. Loosely tear the larger ones in pieces, about 2 inches.
8. Toss the mushrooms in a medium mixing bowl with ½ cup roasted garlic oil to lightly coat them. Season with kosher salt and cracked black pepper.
9. Place prepared mushrooms, leaving space between, on a rimmed cookie sheet and roast in the oven at 425 for 8 to 12 minutes. Rotate them twice during cook time and remove smaller pieces as needed when they are slightly crispy and done. When all are roasted, remove from the hot cookie sheet to a warmed dish. If there is oil left on the pan, scrape it off and you will have garlic-mushroom oil for another dish.
10. Toss the greens with the reserved bacon dressing to coat. Divide into 4 or 8 salad bowls.
11. Top first with the roasted mushrooms, followed by toasted pecans. Add crumbled fresh goat cheese and serve.
Per serving: 1,015 calories; 98g fat; 19g saturated fat; 62mg cholesterol; 28g protein; 17g carbohydrate; 6g sugar; 7g fiber; 1258mg sodium; 167mg calcium.
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Posted by: "Jodi T" <firstname.lastname@example.org>
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