Prep 20 mins
Cook 10 mins
Rob Feenie, a regular on Food TV Canada, owns the Luminiere Tasting Bar in Vancouver - this is one of his most popular dishes!
- 4 large portabella mushrooms
- 1⁄3 cup extra virgin olive oil
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 garlic clove, thinly sliced
- 8 sprigs fresh thyme
- 2 bunches spinach (or 1 of each) or 2 bunches arugula (or 1 of each)
- 5 ounces thinly sliced prosciutto
- 1⁄2 cup shaved parmesan cheese (or goat cheese or feta)
- 2 tablespoons balsamic vinegar
- 1 1⁄2 teaspoons Dijon mustard
- 1⁄4 cup extra virgin olive oil
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon white pepper
- MUSHROOMS: Cut stems off mushrooms& reserve for another use (soup?) or discard.
- Using a spoon, carefully scrape gills off mushroom caps& discard; brush top of caps.
- Brush small roasting pan with some of the oil& sprinkle with half the salt.
- Place mushrooms in pan, drizzle with remaining oil, sprinkle with remaining salt& pepper.
- Place 2 or 3 slices of garlic& 2 sprigs of thyme on each mushroom.
- Roast in preheated 450F oven until tender, about 10 minutes.
- Let cool; discard garlic& thyme.
- This may be refrigerated for up to 3 days.
- VINAIGRETTE: Whisk vinegar with mustard.
- Slowly drizzle in the oil, whisking continuously, until emulsified.
- Whisk in seasonings.
- This can be made ahead& refrigerated for up to 3 days.
- ASSEMBLY: Toss spinach& arugula with vinaigrette in a large bowl.
- Divide among 4 dinner plates, top with mushrooms, proscuitto& cheese.
This is absolutely delicious, I can't leave well enough alone, so I brushed the mushroom caps with vinaigrette as well, and left the gills intact. I added the juice from them back into the vinaigrette. I also sauteed the prosciutto in a nonstick pan till a bit crispy. I served it to my oldest dearest friend, and she wanted the recipe, so it must be fabulous. Of course Country Lady, is a fabulous chef so what you would you expect?
Made this for dinner guests yesterday. Very good. I really enjoyed the fact that I could prepare it ahead and then assemble right before dinner. I also sprinkled with dried thyme as I did not have fresh. Thanks CL for postimg.
This was very good. Did not have any fresh thyme, so used a sprinkle of dried. Loved the fact that the mushrooms and dressing could be made ahead and the salad put together at dinner time. The balsamic dressing was perfect for this salad. Thanks CL.