Grilled Trumpet Mushrooms with Prosciutto & Greens
Pairs With Small Block Series Malbec
Yield:
4 servings
Prep Time:
30 minutes
Cook Time:
10 minutes
Total Time:
40 minutes
Ingredients
Trumpet Royale Mushrooms
8 ea. Trumpet Royale Mushrooms, cut in half lengthwise
1 Tbsp. extra virgin olive oil
Salt & pepper, to taste
Tarragon Fennel Vinaigrette
2 ea. shallots, fine dice
1/3 cup white balsamic vinegar
2 Tbsp. whole grain mustard
1 tsp. fennel seeds, toasted, ground
1 Tbsp. tarragon, chopped
1 cup extra virgin olive oil
Salt & pepper, to taste
Salad
1 lb. wild arugula, cleaned, stemmed
2 ea. red endive, julienne lengthwise
1 cup fava beans, peeled, blanched
12 ea. prosciutto, thin slices
1/2 cup Parmesan cheese, shaved
Salt & pepper, to taste
Preparation
Trumpet Royale Mushrooms
- Preheat a grill or grill pan over medium high heat.
- Season mushrooms with salt and pepper on both sides. Drizzle with oil and place flat side down on the grill. Let cook for a minute without moving to get nice grill marks. Flip and cook on the other side. Set aside.
Tarragon Fennel Vinaigrette
- Place shallots and vinegar in a bowl. Season with salt and pepper. Let sit for 5 minutes. Whisk in mustard, fennel, and tarragon. Slowly whisk in oil to emulsify. Season with salt and pepper.
Salad
- Combine arugula, endive and fava beans in a large bowl. Toss gently with some vinaigrette. Season with salt and pepper.
To serve
- Place prosciutto on plate. Top with salad. Lean 3-4 pieces of grilled mushroom against the salad. Top with shaved Parmesan cheese. Sit down, have a glass of wine, relax and enjoy!