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ALL RECIPES

Grilled Corn and Mushroom Salad Frisée

  • Pair with Chardonnay
Vegetarian Ingredients

4 ears of corn in husk
4 cups maitake mushroom or any other mushroom of choice
2 shallots cut into rings
2 Tablespoons of Sherry Vinegar
¼ cup of brown butter
1 (2 if small) head of frisée cleaned and cut into 1 inch pieces
1 Tablespoon chopped parsley
1 Tablespoon olive oil
¾ cup crumbled feta for garnish
Salt and pepper to taste

Vegetarian Technique
  1. Preheat grill to medium high
  2. Grill corn on each side for approx. 5 minutes or until very fragrant
  3. Remove from heat and let cool until cool enough to handle
  4. Once cool enough to handle remove husk and silk and cut kernels off the cob
  5. Reserve warm
  6. Heat olive oil up over medium high heat in sautée pan big enough to hold mushrooms and corn
  7. Once hot add mushrooms and cook for 4 minutes or until soft
  8. Add shallots and cook until translucent
  9. Add corn, cook for 1 minute and remove from heat
  10. Add sherry vinegar, brown butter, frisée and parsley
  11. Season to taste with salt and pepper
  12. Garnish with crumbled feta
Corn salad
Executive Chef Peter Janiak

Executive Chef Peter Janiak

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100 Pythian Road at Hwy. 12 Santa Rosa, CA 95409
(888) 675-9463
Open Daily | 10 AM – 5 PM | Holiday Hours
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