Make Nick Korbee’s Mushroom Salad, From Smith & Mills


Last week, Vegetarian Delights of NYC enjoyed the warm and cold Mushroom Salad at Smith & Mills. This week, chef Nick Korbee shares the recipe for it so you can make it at home.

“This new incantation of the mushroom salad at Smith & Mills is a balancing act,” says Korbee. “The tenderness of the mushrooms and Bibb lettuce is meant to highlight the al dente grains, squash, and raw enoki, as the tangy vinaigrette, warm tomatoes, and melted butter finish the plate.”

Mushroom Salad

For the champagne vinaigrette:

1/2 cup walnut oil
1 cup olive oil
1/4 cup whole-grain mustard
1 shallot, diced very small
2 tablespoons honey
1 cup champagne vinegar
salt and pepper, to taste

In a measuring cup, combine the walnut oil and olive oil, and set aside. Whisk together all the other ingredients, save for the salt and pepper. Slowly whisk the oil mix into the vinegar mix, and season with salt and pepper.

For the barley and quinoa:

2 cups sliced medium white mushrooms
1/4 cup olive oil
1 cup pearled barley
1/2 cup red quinoa
2 cups mushroom stock
salt and pepper, to taste

In a large saucepan, brown the sliced mushrooms in half the olive oil. When the mushrooms are tender, add the barley and stir to coat with oil for approximately two minutes. Add two cups of water and bring to a boil. Reduce to a simmer, and add quinoa and reserved liquid from roasted mushrooms (see below). Cover and cook until the barley is tender and the quinoa has sprouted. Remove the cover and raise the heat to reduce excess liquid. When the liquid is reduced, rest for 10 minutes, then toss with remaining olive oil and cool. For the roasted mushrooms:

1 pound button mushrooms, no stems
1 pound crimini mushrooms, no stems
zest of 1 lemon
1/2 cup extra virgin olive oil
salt and pepper, to taste
8 cloves garlic
1 sprig rosemary

Separate the mushroom caps from the stems and reserve the stems for later use (mushroom stock, mushroom soup, you name it). Toss the mushroom caps with salt, pepper, lemon zest, and olive oil, and place in a roasting pan with garlic and rosemary. Roast in a 400-degree oven, covered, for 15-20 minutes. You are finished when the mushrooms are tender, so take care not to overcook them. Strain the mushroom liquid from the mix, removing the rosemary stems and whole garlic cloves. (Hint: The roasted garlic is a great spread. Save it and use it on toast with heirloom tomatoes for a nice bruschetta.)

For the fresh vegetables:

Bibb lettuce
Roma tomatoes
yellow squash
salt and pepper, to taste

Remove the root stem from the Bibb lettuce, wash, and thoroughly dry. Core the Roma tomatoes, cut in half lengthwise, and slice each half into four even wedges. Toss the tomatoes with a little salt and pepper, and allow to rest at room temperature. Slice the yellow squash in rounds 1/8-inch thick, and reserve.

For the garnish:

1 bunch of chives
1 loaf crusty bread
4 ounces chèvre
2 tablespoons unsalted butter

Remove the stems from the enoki mushrooms and separate into small bunches (one bunch per serving). Slice medallions of chèvre and place on the bread, sliced to a one-inch width. Chop chives 1/8-inch wide or smaller.

To assemble:

Portion your lettuce evenly, tear it with your hands, and place it in a mound at the center of each serving plate. In your largest sauté pan, heat enough olive oil to coat the bottom of the pan and cook the squash until almost tender. Add tomatoes, mushrooms, barley, and as mush dressing as you see fit (a little more than half). Stir to prevent barley from sticking, and cook until the mushrooms are warm. Remove from heat and fold in two tablespoons of unsalted butter. Season with salt and pepper, plate on top of the lettuce, and garnish with enoki mushroom clusters, chives, and chèvre toast.