Photo by Michael Piazza / Styled by Catrine Kelty

I grew up in Oregon and spent time working in Napa Valley and California’s Central Coast, so the fall season for me evokes memories of crabbing for Dungeness and foraging for mushrooms: chanterelles, porcinis and my alltime favorite, the matsutake. In the fall, my culinary cravings drift towards slow-steeped matsutake consommé with Dungeness crabs, the smokey richness of grilled porcini mushrooms, the earthy piney aromas of sautéed chanterelles. I love working with mushrooms in the fall as they help transition from lighter, summer dishes into warmer, more comforting meals as the weather starts to cool. This dish is inspired by the classic Lyonnaise Salad. The grilled mushrooms and smoked Turkish pepper help create a meaty, smokey substitute for bacon lardons. While I love this dish made with porcinis, they can be difficult to find; King Trumpet mushrooms are a wonderful substitute. Feel free to add a poached egg for a delicious starter with great body and depth on a fall weekend afternoon. Pair this salad with a nice bottle of Pinot Noir from Oregon or the central California coast.

Serves 4–5

¼ cup lemon juice
¼ cup truffle oil
¼ cup extra virgin olive oil
¾ cup roasted garlic **
kosher salt and pepper, to taste
12 porcini or King Trumpet mushrooms, cleaned
½ cup roasted garlic oil **
2–3 cups frisée, cleaned and spun dry
3 lemons, zested and juiced
½ cup packed flat-leaf Italian parsley leaves
½ teaspoon smoked Turkish pepper (Urfa)
1 tablespoon fresh thyme leaves
¼ cup chives, sliced into 1-inch batons
2 ounces shaved goat gouda, or Cypress Grove Midnight Moon, which can be found at most specialty grocery stores

FOR THE DRESSING: Whisk lemon juice, truffle oil, olive oil and ½ cup of the roasted garlic (mashed) in a bowl. Whisk until combined; season with salt and pepper. Set aside. You will have extra dressing left over; use on grilled fish, steamed green beans, for garlic bread—anywhere you’d use a garlicky sauce.

FOR THE SALAD: Clean and cut the mushrooms in half lengthwise, making sure to clean any soft or loose gills as well (use a damp cloth to remove any hidden dirt). Toss the mushrooms with 3 tablespoons roasted garlic oil and season liberally with salt. Marinate for 5–10 minutes.

Heat a charcoal or gas grill or stovetop grill pan and grill the mushrooms flat side down over high heat until there are good grill marks on one side, flip to finish cooking, then set mushrooms aside in a bowl to rest for at least 15 minutes.

Pour the liquid that collects at the bottom of the mushroom bowl (a scant tablespoon) into another small bowl and mash the remaining ¼ cup roasted garlic into it. Spread this paste evenly over the bottom of a shallow serving dish. Cut any larger mushrooms into bite-sized pieces (leave small ones whole) and season with Turkish pepper and 1 teaspoon lemon zest. Arrange mushrooms on the dish on top of the garlic paste.

In a large mixing bowl, toss the frisée with ¼ cup truffle-lemon vinaigrette (or more, if you like), the parsley and thyme leaves and the chive batons and arrange on the plate with the mushrooms.

Garnish with shaved goat gouda and serve at room temperature.

** MAKING GARLIC OIL & ROASTED GARLIC: Preheat oven to 325°F. Place as many peeled garlic cloves as desired in an oven-safe baking dish. Pour extra virgin olive oil on top until covered. Add a few sprigs of rosemary and thyme and a few peppercorns, if desired. Bake uncovered for 45 minutes, or until the garlic cloves are soft and golden. Store extra oil and cloves in the fridge, covered, for up to 3 weeks.

This recipe appeared in the Fall 2023 issue.