Rosso's Wild Mushroom Salad with Burrata and Mascarpone Polenta
Ingredients
Warm Mushroom Salad
- 1/2 pound fresh chanterelle mushrooms
- 1/2 pound fresh morel mushrooms
- 1/2 pound button mushrooms
- 1/4 cup olive oil
- 1 teaspoon fresh rosemary leaves, chopped
- Zest from 2 lemons
- 1 tablespoon chopped garlic
- 1 tablespoon chopped shallots
- Salt and pepper, to taste
- 2 tablespoons fresh parsley, chopped
Mascarpone Polenta
- 3 cups chicken stock
- 1 cup whipping cream
- Salt and pepper, to taste
- 2 cups ground polenta
- 3 tablespoons Parmesan cheese
To Finish
- 4 rounds of burrata cheese, each cut in half Extra-virgin olive oil
- Salt and pepper, to taste
- Parmesan cheese, grated
Instructions
- To Prepare the Warm Mushroom Salad In a large bowl, toss mushrooms with just enough of the olive oil to moisten them, then add the rosemary and lemon zest. Allow to rest for 1⁄2 hour.
After the 1⁄2 hour, heat a medium sauté pan and add the remainder of the olive oil and the garlic and shallots; season with salt and pepper and lightly sauté for about a minute. Add the mushrooms and turn the heat up to high and cook quickly for 2 minutes to wilt the mushrooms. Season with salt and pepper, stir in the parsley and remove from heat. To Prepare the Mascarpone Polenta Bring the cream and chicken stock to boil in a medium saucepan. Season liberally with salt and pepper and reduce to a simmer. Slowly, whisking constantly, add the polenta to the simmering liquid. Allow to simmer 2 additional minutes, then remove from the heat. Mix in the mascarpone and Parmesan cheeses, then cover. To Serve Taste all the components for seasonings and adjust, if necessary. Place a generous spoonful of the polenta on each plate and top with half of a round of burrata. Spoon the warm mushroom salad over the burrata. Finish with a drizzle of extra-virgin olive oil and a sprinkle of Parmesan cheese.
Recipe courtesy of Chef John Franchetti
