Culture Magazine

RECIPES Salad Spotlight PAGE 48 FRENCH ONION–STUFFED MUSHROOMS WITH BITTER GREENS Serves 4 2 tablespoons unsalted butter 3 medium yellow onions, thinly sliced 1 tablespoon fresh thyme leaves Kosher salt Freshly ground black pepper 4 large portobello mushrooms 5 tablespoons extra-virgin olive oil, divided ¼ cup dry white wine 2 tablespoons plus 1 teaspoon sherry vinegar, divided 1 cup grated Gruyère cheese ⅓ cup fresh breadcrumbs (or panko) 1 clove garlic, grated or minced 1 teaspoon Dijon mustard 6 cups bitter greens, packed, torn into bite- sized pieces (try any combination of arugula, radicchio, frisée, dandelion greens) fArrange a rack in top third of oven and heat oven to 400°F. fMelt butter in a large skillet over medium heat. Add onions, thyme, ½ teaspoon salt, and several grinds of pepper. Cook, stirring frequently, until onions have reduced by more than half and are very soft and deep golden brown, about 28 to 30 minutes. Reduce heat if onions start to burn. fMeanwhile, remove and discard stems from mushrooms. Use a spoon to gently scrape out and discard gills to make room for filling. Brush mushroom caps on both sides with 2 tablespoons SEARED SLAW WITH HONEY AND SUN-DRIED TOMATO BAKED CHEESE Serves 4 to 6 1 small or ½ medium head red cabbage, tough outer leaves removed Kosher salt Freshly ground black pepper 3 tablespoons extra-virgin olive oil, divided ⅓ cup oil-packed sun-dried tomatoes, drained, patted dry, and coarsely chopped 1 tablespoon honey, plus more for serving 2 teaspoons chopped fresh oregano leaves 2 tablespoons plus 1 teaspoon balsamic vinegar, divided ¼ teaspoon red pepper flakes ¼ cup loosely packed chopped fresh parsley 2 scallions (white and green parts), thinly sliced 1 8- to 9-ounce wheel bloomy-rind cheese (Try Jasper Hill Harbison) fHeat oven to 350°F. fToss sweet potatoes and parsnips with flour, salt, and pepper in a large bowl. fHeat butter, heavy cream, and sage in a medium pot over medium heat until butter is completely melted. fRemove from heat and let sit for 10 minutes. fAdd a layer of vegetables to the bottom of a lightly greased 9 x 13-inch baking dish, slightly overlapping. fAdd 1½ ounces of Gorgonzola and about ¼ cup of cream mixture on top of the vegetables. fRepeat layering process until entire mixture is used. fCover the pan with foil and bake for 1 hour. fRemove foil and bake another 20 to 30 minutes, or until the potatoes and parsnips are soft and a golden-brown crust forms. fServe warm or at room temperature. olive oil and season with ½ teaspoon salt and several grinds of pepper. Place mushrooms on a rimmed baking sheet, stem side down, and roast until they just begin to soften, about 10 minutes. fOnce onions are caramelized, pour in the wine. Scrape up any browned bits on the bottom of the pan and continue to stir until wine has evaporated, about 1 minute. Remove pan from heat and stir in 1 teaspoon vinegar. fOnce mushrooms are just softened, remove from oven and flip mushrooms over with a flat spatula. Divide caramelized onions evenly among mushroom caps, then sprinkle with Gruyère. fRoast until mushrooms are tender and cheese just starts to melt, 5 to 7 minutes, then broil on high until cheese browns, 2 to 3 minutes. fMeanwhile, heat 1 tablespoon olive oil in a small skillet over medium heat until shimmering. Add breadcrumbs, garlic, a pinch of salt, and a few grinds of pepper. Toast, stirring frequently, until golden brown, 3 to 5 minutes. Transfer to a small bowl. fWhisk together the remaining 2 tablespoons olive oil, 2 tablespoons vinegar, Dijon, a generous pinch of salt, and several grinds of pepper in a large bowl. Add greens and toss to coat. Taste and season with additional salt and pepper as needed. Divide among individual shallow bowls or plates. fTop each salad with a stuffed mushroom and sprinkle with toasted breadcrumbs.

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