This is tweaked from one of those wonderful old church cookbooks and came to me 20 years ago from my Canadian aunt who was always the elegant one in the family. It's very simple but always gets rave reviews. Let your budget be your guide when choosing your mushrooms...but as it comes from a time when any mushroom not in a can was considered exotic, it was originally made with humble button mushrooms and they are still a delicious choice. Avoid mushrooms like portobellos that bleed their color .... it won't be as pretty...and don't skip the ice cold salad plates and forks. It makes all the difference. —Pat E. in SLO
excellent olive oil
tarragon vinegar, or any nice light vinegar you have
chopped fresh tarragon
clove minced garlic
salt and pepper to taste
torn head of butter lettuce
finely shredded good quality Monterey Jack cheese
sliced mushrooms of your choice
a splash of dry vermouth or white wine
In This Recipe
Put salad plates in the freezer and the forks in the refrigerator for an hour or so. (Really! It will make a difference)
Shake oil, vinegar, mustard, garlic, tarragon, and salt and pepper in a screw top jar and adjust seasoning to taste.
Toss together well dried lettuce and shredded cheese and keep chilled until ready
Just before serving, toss the dressing with salad, mixing well. Plate the tossed salad and get everyone to the table.
Quickly saute mushrooms in butter in a hot skillet ...by now we all know not to crowd them...until nicely browned (almost cripy edged) and then deglaze the pan with a splash of wine.
While the mushrooms are still sizzling hot, spoon them over the salad so the hot mushrooms begin to melt the cheese and serve immediately.