Who could resist the flavor of warm shiitake mushrooms paired with ripe pears, Parmesan and truffle oil? Could you? I certainly have no resistance! This salad has been in my repertoire for many moons, and it always ends up being a favorite item on my fall menus. (It also makes a festive appetizer for Thanksgiving.)
The salad is quick to make, but the pears and the mushrooms do have to be prepped just before you’re ready to serve. If you cut the pears ahead of time they’ll turn brown, and the mushrooms don’t taste nearly as good when they’re cold.
Gourmet yet simple, this recipe is one of my all-time favorites. It’s a joy for me to share it with you.
Bon appétit!
Food & wine pairing: Alsace, Pinot Blanc with arugula, pear and mushroom salad
This salad screams for an aromatic, medium to full-bodied white wine. Several varietals fit the bill and pair beautifully with the complex flavors the salad offers. A Pinot Blanc or Chasselas from Alsace; a Viognier or Grenache Blanc from the south of France; a dry or off-dry Riesling — all are good candidates. If you decide to go with a Riesling, you might want to try one from the Finger Lakes in New York State. Notable wineries include Hermann J. Wiemer, Ravines Wine Cellars and Red Newt.
Baby arugula salad with warm shiitake mushrooms, pears, Parmesan shavings and white truffle oil
serves 4
active time: 30 min
For the vinaigrette
- 1 tablespoon finely chopped shallot
- 1 1/2 tablespoons aged sherry wine vinegar
- 1/2 teaspoon maple syrup or honey
- 1/8 teaspoon sea salt
- freshly ground black pepper to taste
- 4 tablespoons extra virgin olive oil
For the salad
- 2 tablespoons unsalted butter
- 20 medium shiitake mushrooms – stems trimmed at the base of the cap and left whole
- sea salt to taste
- freshly ground black pepper to taste
- 5 oz (140 g) baby arugula – rinsed and spin-dried
- 1 firm Bartlett pear – unpeeled, halved, cored, each half cut lengthwise in 1/8″ slices
- Parmesan shavings as garnish
- 4 teaspoons white truffle oil as garnish
- Step 1: To make the vinaigrette – Place all the ingredients in a small bowl and whisk until well blended. Set aside.
- Step 2: Heat a large heavy-bottomed non-stick frying pan over high heat. Add the butter. Once the butter has melted, add the mushrooms, cap-side-up, in a single layer and cook for 2 to 3 minutes, until the mushrooms begin to brown, pressing them down with a fork. Turn the mushrooms over and sauté for an additional 2 minutes until golden-brown. Sprinkle with salt and pepper and transfer to a plate.
- Step 3:
In a large bowl gently mix the arugula with two thirds of the vinaigrette. Divide the salad equally onto the center of four large plates, shaping the greens in a rectangular mound. Lay a few pear slices on top of each salad, in a row. Drizzle with the balance of the vinaigrette. Place 5 mushrooms on top of the pears, in a row and slightly overlapping. Garnish with a few Parmesan shavings. Drizzle with the truffle oil, finish with freshly ground black pepper and serve immediately, while the mushrooms are still warm.
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Vivianne, what a great salad! Browning the mushrooms in butter is such a perfect touch and not an ingredient I would expect to see in such a salad. This is such a delicious looking salad I just have to make it! However, I have everything but the pears. I do have a couple of different types of apples so I might try those. Thanks for sharing this great salad!
I absolutely think this dish is beautiful light and healthy 😀
Cheers
Choc Chip Uru
Dear Viviane,
Hope you weathered the storm ok.
Wishing you a most joyous Thanksgiving–we know it will be scrumptious!!
Love,
Rosie and John
Rosie! It’s lovely to hear from you… Mercifully we didn’t get flooded. I hope you and your home survived unscathed? Wishing you and yours a beautiful and delicious Thanksgiving (I can hardly believe that the big day is in less than two weeks)! Much love to you and John
Looks delicious! Beautiful arrangement of food. Great photo!
A fabulous autumn salad, Viviane. I love how you present the salad…beautiful!
Thank you Angie!
pears arent in season in the autumn, can you substitute something else??
What a scrumptious salad for autumn! The combination of pears and mushrooms atop a bed of arugula is enticing. A great Thanksgiving recipe!
Thank you Deb… as always, you are so gracious! An early, happy Thanksgiving to you and yours my dear…
Such a great salad. I love the Parmesan shavings!
Thank you Anita!
Very elegant presentation and easy! I have to use more shiitakes in my kitchen and the combo with the pear is new to me.
Evelyne! Thank you for stopping by… pears, mushrooms and Parmesan is pretty irresistible!
this is gorgeous! i’m thinking of serving this on Thanksgiving actually!
Thank you Jenn and Seth!
Mushrooms are a great winter addition to any meal. I like to make sure I get in a lot of raw greens every winter, but it’s nice to have chunks of warm, hardy flavor too!