WARM MUSHROOM AND ROASTED POTATO SALAD
1 teaspoon minced shallot
1 tablespoon balsamic vinegar
1 tablespoon sherry vinegar
1 tablespoon chicken stock
2 tablespoons extra virgin olive oil
1/4 teaspoon kosher salt
Generous pinch of pepper
1 large head frisee
3 ounces thinly sliced pancetta cut in thin strips (optional)
1/4 pound fresh shitakes
1/4 pound portobellos
1/2 pound crimini (brown) mushrooms
1/4 pound yellow chanterelles
1 1/2 pounds Yukon Gold (tiny) potatoes
2 teaspoons extra virgin olive oil
Salt and freshly ground pepper as needed
4 teaspoons canola oil
6 tablespoons unsalted butter
1/8 teaspoon finely chopped fresh thyme
1 teaspoon whole or coarsely chopped chervil leaves
Whisk together the shallot, balsamic and sherry vinegars, the chicken stock, olive oil, salt and pepper, set aside and refrigerate.
Clean and dry the frisee, tear into pieces then set aside. Set aside to use as garnish.
Preheat the oven to 450 degrees. Use a damp paper towel to wipe off the mushrooms. Remove the stems from the shitakes and portobellos (remove gills), and trim dry or dirty ends off criminis and chanterelles.
Cut the mushrooms into 3/8-inch slices (all to a similar in size), cutting chanterelles and oysters lengthwise to maintain their overall shape. Keep each type of mushroom separate and set aside.
Cut the potatoes in half and toss with the extra virgin olive oil. Season well with about 1/2 teaspoon salt and 1/4 teaspoon pepper. Place cut-side down on a baking sheet and roast for 15 minutes, until the potatoes can be easily pierced with a knife fork and the cut sides are a crusty golden brown. Loosen the potatoes from the baking sheet with a spatula while they are still warm. Turn off the oven and let the potatoes stay in the oven to keep warm while you finish the salad.
Start cooking the mushrooms (each type separately) while the potatoes are roasting. Heat a medium-size skillet over medium-high heat, add 1 tsp oil and 1 tbsp butter for each batch. Add first batch, season with a dash of salt an pinch of pepper and saute until tender and the liquid is gone, remove and set aside, then wipe down the pan with a paper towel and repeat the process till all types are done.
Give the vinaigrette a quick whisk, then lightly dress the frisee with 2 to 3 teaspoons of the dressing. Arrange a bed of frisee on each serving plate. Combine the warm potatoes and mushrooms, then toss with the thyme, chervil and 2 to 3 tablespoons of the vinaigrette (to taste). Mound the mushrooms and potatoes on top of the frisee. Garnish with the optional prosciutto ribbons. Serves 6 to 8 as a first course.