Warmed Brie, Grilled Oyster Mushroom,
and Arugula Salad

Recipe courtesy of Chef Luke Doherty

Yield: 4 servings

About six ounces good quality brie cheese, portioned into four equal wedges

¾ pound oyster mushroom clusters

4 cups arugula leaves

½ cup peeled/ toasted hazelnuts, rough chopped

Olive oil (enough to dress the mushrooms for grilling)

Salt and pepper


1 tablespoon Dijon mustard

2/3 cup sherry vinegar

1 tablespoon fresh thyme, chopped

2 tablespoons fresh parsley, chopped

1 tablespoon fresh tarragon, chopped

1 large shallot, chopped

1 cup extra virgin olive oil

1 tablespoon sugar

Salt and pepper to taste

½ lemon (juiced)

Warmed Brie, Grilled oyster mushrooms and Arugula Salad

Place the mustard, vinegar, shallot, and sugar in a blender, and puree on medium speed for about ten seconds, then, with the motor running, drizzle the oil in a slow, steady stream. Once you have added all the oil, finish the dressing a fresh squeeze of lemon, add the chopped herbs, and season with salt and pepper to taste. Refrigerate for at least one hour to allow the flavor of the herbs to come out.

Preheat oven to 375.

Preheat your grill to medium heat, and lightly oil the grill surface with a paper towel. Toss the oyster mushroom clusters in a light coating of olive oil, and season with salt and pepper. Grill the mushrooms for about a minute, just long enough to make grill marks on the mushrooms, then turn them over to finish. They should be cooked through and fragrant. Remove them from the grill and set aside. Place the brie wedges on a lightly oiled baking sheet and place in the oven for about 4-5 minutes, just long enough to let the brie warm, but still hold its shape. Place the arugula in a large bowl and toss with some of the vinaigrette, and a pinch of salt and pepper. Place a mound of arugula into each bowl, and top with some of the grilled oyster mushrooms, then a wedge of brie. Sprinkle the chopped hazelnuts over the top and serve immedietly.