Ingredients
Mushrooms
- 6 large Trumpet Royal mushrooms
- 6 slices prosciutto
Dressing
- ¾ cup buttermilk
- ½ cup mayonnaise
- 2 tbsp lemon juice
- 2 green onions (chopped)
- ½ shallot (chopped)
- 1 tbsp fresh mint (roughly chopped)
- 1 tbsp Italian parsley (chopped)
- 1 tbsp chives (chopped)
Salad
- 6 heads little gem lettuces
- 1 ear corn (shucked and cut off cob)
- ½ pt cherry tomatoes (cut in half)
- 2 tbsp Italian parsley (chopped)
Directions
Step 1
To prepare the mushrooms, preheat oven to 400˚F. Cut mushrooms into quarters, lengthwise and put in a large mixing bowl. Add enough olive oil to just coat the mushrooms and season with salt and pepper. Cut each slice of prosciutto into quarters. Take a slice of prosciutto and wrap around the middle of each mushroom like a belt. Put wrapped mushrooms on a roasting rack lined sheet tray. Roast in the oven until mushrooms are cooked and prosciutto starts to crisp and brown. Reserve someplace warm.
Step 2
To make the buttermilk dressing, combine the ingredients in a blender jar and blend until smooth. Taste for seasoning and adjust if necessary.
Step 3
To finish the dish, trim the ends of the heads of little gem lettuces and separate into individual leaves. Wash in plenty of cold water and spin dry in a salad spinner. Place in a large salad bowl. Dress with buttermilk dressing and season with salt and pepper. Garnish with the corn and cherry tomatoes, mushrooms, and parsley.
Step 4
Enjoy with a glass of Cakebread Cellars Napa Valley Chardonnay.
