frisee salad with roasted mushrooms

It’s been an odd, nearly balmy, winter in the city. Here in February, I spotted a few flakes of snow, but also buds, blossoms, flowers, and even a mosquito. And a few weeks ago, the wild chives started pushing up (about a month early). Wayward chives aside, the growing season is still a long way out. But cultivated mushrooms, which can be grown year-round, are widely available at the local markets, and they’re a meaty delicacy in a season of want.

We made this dish over the weekend and it was just the right kind of satisfying salad for a Saturday lunch. With lots of playful textures, like meaty roast mushrooms, crisp croutons, and caramelized shallots, and bitter, lemony, and nutty flavors, this salad is a big bowl of late winter comfort.

This recipe is adapted from Andrea Reusing’s Cooking in the Moment. I received a copy for Christmas and have been loving it. Her focus on seasonal savory recipes is super approachable, and she somehow makes even winter eating seem thrilling. If you don’t have it yet, and especially if you’re on the east coast (she’s based in Chapel Hill), I highly recommend it.

By the way, Brooklyn Supper is honored to have been nominated for a Homie Award. Voting for the finalists goes until midnight on March 2nd, and we’d really love it if you’d head over and cast a vote for us. While you’re there, cast some votes for your other favorite home, design, and food blogs. Have I told you lately that I love you? Well, I do.

Frisee Salad with Roasted Mushrooms and Shallots (adapted from Cooking in the Moment by Andrea Reusing)

4 thick slices day old bread
1 clove garlic, smashed and peeled
3 tablespoons olive oil, plus a bit more
8 oz. shiitake mushrooms, brushed clean and stems removed
8 oz. crimini mushrooms, brushed clean and stems removed
8 oz. oyster mushrooms, brushed clean
1 shallot, sliced
2″ strip of lemon zest, plus remaining zest grated
1 tablespoon lemon juice
1 tablespoon rice wine vinegar
1 teaspoon Dijon mustard
1 bunch frisee, washed and dried
1/2 cup flat leaf parsley, rough chopped
salt and pepper to taste

Preheat oven to 400 degrees. Rub bread with the clove of garlic, and cut into rough 1 1/2″ cubes. Spread out on a baking sheet, drizzle on a bit of olive oil and sprinkle on some salt and a few twists of pepper. Toast in the oven for 10 minutes. Shake pan and toast for another 5 minutes. Edges should be a light golden brown, but the centers should be soft. Remove baking sheet from oven and set croutons aside.

Meanwhile prepare the mushrooms and shallot. Cut the shiitake and crimini into thick slices, and cut the oyster mushrooms into broad strips. Place in a bowl (this can be same the bowl you use to serve the salad), drizzle on 2 teaspoons olive oil and all but 1 teaspoon grated lemon zest, and turn to coat. Sprinkle on 1/2 teaspoon salt and fresh ground pepper.

Turn oven heat up to 425 degrees. Split the mushrooms and shallot between two baking sheets. Bake for 15 minutes, shaking halfway through, until mushrooms have released juices and started to crisp a bit on the edges.

To make the vinaigrette, combine the lemon juice, vinegar, mustard, and zest. Whisk in the olive oil. Add a generous pinch of salt.

Place the frisee and parsley in a large salad bowl. drizzle on a few tablespoons salad dressing, and turn leaves to coat. Next, toss in the breadcrumbs, mushrooms, and shallots. Toss with a bit more dressing. Check salt and pepper levels. Slice reserved lemon zest into several strips, twist, and add as a garnish.