Mushroom Salad with Vinaigrette and Sage: My Iron Chef Challenge

While at the Ferry Building one Saturday morning, a friend bought the most amazing, freshest chanterelle mushrooms. Among other delectable purchases–not the least of which was a small box Recchiuti Sea Salt chocolates (but that’s a topic for a different post)–was a small bundle of fresh sage.

For various reasons this weekend, there was little gourmet cooking going on at our house (very unusual for a weekend). So, the challenge posed to me yesterday morning was this: “Please use the chanterelles and the sage when you make dinner tonight.”

It was my very own Iron Chef challenge. Of the hundreds of things that I know how to cook, many use mushrooms where chanterelles could be used. Many also use sage. But none….I repeat…none, used both.

Thus, the gauntlet was laid down.

With a little help from Chef Bobby Flay at FoodTV, the result: Mushroom Maiche Salad with Truffle Vinaigrette and Sage. Here is the recipe to make 4 servings. I made this for the 2 of us by halving the ingredients.


  • 2 Tablespoons Olive Oil
  • 2 Portobello Mushroom, stems removed, cleaned, and cut into 1/4″ slices
  • 12 small chanterelle mushrooms (or as many larger ones to match the amount of Portobello)
  • 1 clove of garlic, minced
  • 4 cups of Maiche greens
  • 1/4 cup of sage leaves, cut into chiffonade
  • Truffle Vinaigrette

Truffle Vinaigrette

  • 2 tablespoons chopped shallot
  • 1/4 cup balsamic vinegar
  • 1 teaspoon dijon mustard
  • 3/4 cup extra virgin olive oil
  • 1 tablespoon of black truffle oil


  1. Heat the 2 tablespoons of olive oil in a large pan over high heat until almost smoking.
  2. Add mushrooms and cook until golden brown.
  3. Add garlic and cook for 1 minute more.
  4. Divide the maiche and mushrooms among 4 salad bowls. Top with vinaigrette. Sprinkle the top with sage.

To Make the Vinaigrette

  1. Place shallots, balsamic vinegar, and mustard in a blender and blend until smooth.
  2. With the motor running, add olive oil and blend until emulsified.
  3. Add truffle oil and blend for a few seconds more.

How Not to Screw it Up

I know, this sounds easy. What is there to screw up? Well, having only made this recipe once, I’ve not yet found all of the ways. However, based on my one experience from last night: some blenders are not meant to be opened while still running. If, after you blend the balsamic/mustard/shallot concoction, and it is splashing the lid of the blender, it’s probably ok to turn off the blender to add the olive oil. Trust me.