Grilled Wild Mushroom Salad
Explore Minnesota’s wild flavors with Andrew Zimmern’s Grilled Wild Mushroom Salad: a simple yet flavorful dish featuring mixed wild mushrooms, herbs, and sherry vinaigrette.
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Cooking tools:
- Grill
- Mortar and pestle
- Microplane
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Measuring cup
- Tongs
- Spatula
- Paper towel
- Serving platter
- Pepper mill
Ingredients
- 3 pounds mixed wild mushrooms (maitake, chanterelles, enoki, king trumpets, etc)
- 3 tablespoons minced shallots
- 1/2 cup olive oil
- 1 lemon, zested and juiced
- 1/4 cup sherry wine vinegar
- 1 tablespoon minced parsley, plus more for garnish
- 1 tablespoon minced sage
- 4 sprigs rosemary, plus 1 tablespoon minced rosemary
- 2 tablespoons kosher salt
- Grilled bread, for serving
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