With Parmesan chips and mustard vinaigrette

1 pound fresh mushrooms, such as portobello, shiitake, porcini, oyster, or regular large button ones
2 tablespoons balsamic vinegar
2 cloves minced garlic
1 tablespoon chopped fresh rosemary
2 teaspoons chopped fresh sage
1/2 cup extra-virgin olive oil
sea salt
freshly ground black pepper
4-6 cups mixed greens
2 teaspoons whole mustard seeds
1 tablespoon Dijon mustard
2 tablespoons light white vinegar
1/2 teaspoon chopped fresh thyme
2 tablespoons extra-virgin olive oil
2 tablespoons orange juice
sea salt
freshly ground black pepper
1 cup Parmigiano-Reggiano

First make the vinaigrette by heating the mustard seeds in a small sauté pan until they are golden brown and fragrant and just start to pop. Transfer immediately into a small bowl, and add the mustard, vinegar, thyme, and orange juice to combine. Whisk in the olive oil and whisk to emulsify. Add salt and pepper. Set aside. For the Parmesan chips, heat oven to 350 degrees. Line a baking sheet with kitchen parchment. Sprinkle about 1 tablespoon of the grated cheese in a thin layer to form 3 inch circles., at least 2 inches apart. Bake in heated oven until cheese melts and forms lacy, golden brown chips, about 5-10 minutes.

Carefully remove with a thin spatula and lay them on a rack to cool. Marinate the mushrooms in the balsamic, garlic, rosemary, sage, olive oil, salt and pepper. Heat a grill and char them on each side, about 4 minutes each side for large mushrooms, and less for the smaller ones. Divide the greens among 4-6 plates and drizzle with the mustard vinaigrette. Cut the grilled mushrooms into thick slices and arrange on the greens. Decorate with the chips and serve.


Grilling Mushrooms Side Dishes Vegetable Dishes Vegetarian