Herb-marinated mushroom and celery salad

Indulge in the flavors of herb-marinated mushrooms and fresh celery in this delightful salad bursting with aromatic and zesty notes.

Ingredients:

• 1360g medium white mushrooms, trimmed and quartered
• 3 tablespoons fresh lemon juice
• 2 tablespoons unsalted butter
• 2 tablespoons plus 1 teaspoon pure olive oil
• Salt and freshly ground pepper
• 1 tablespoon soy sauce
• 3 tablespoons extra-virgin olive oil
• 3 tablespoons sherry vinegar
• 2 tablespoons Marsala
• 2 teaspoons tomato paste
• 2 garlic cloves, minced
• 3 large shallots, thinly sliced
• 6 cups coarsely shredded romaine lettuce
• 2 cups coarsely shredded Boston lettuce
• 1/2 cup shredded Gouda cheese, aged Gouda or goat Gouda (30g)

Instructions:

1. Mix together the mushrooms with the lemon juice in a large bowl. Heat up the oven to 300°F. Heat butter and 2 tablespoons of olive oil in a large pan over medium-high heat. Once the butter turns brown, add the mushrooms and season with salt and pepper. Cover and cook until the mushrooms release their liquid, which usually takes about 3 minutes. Uncover and continue cooking, stirring occasionally, until the liquid evaporates, and the mushrooms turn golden brown, typically around 8 minutes. Stir in the soy sauce and cook for an additional 2 minutes. Move the mushrooms to a baking sheet and keep them warm in the oven.
2. In a small bowl, whisk extra-virgin olive oil with sherry vinegar, Marsala, tomato paste, and minced garlic. Season the vinaigrette with salt and pepper.
3. Pour the remaining 1 teaspoon of olive oil into the pan. Add the shallots, cover, and cook over medium heat until they soften, around 3 minutes. Uncover and cook, stirring, until they lightly brown. Mix in the sherry vinaigrette and remove from the heat.
4. In a bowl, combine the lettuces. Mix in the cooked mushrooms and shallots. Toss everything well. Place the salad on 6 plates, sprinkle with cheese, and serve immediately.

Summary:

• Calories: 4166 kcal
• Fat: 333 g
• Protein: 74 g
• Carbs: 135 g
• Potassium: 9022 mg
• Magnesium: 410 mg