Wild on the Grill


DEAR SOS: My family loves the grilled wild mushroom salad served at the Palomino in Westwood. Can you obtain the recipe?


Los Angeles

DEAR R.: Sure.


Grilled Wild Mushroom Salad

Active Work and Total Preparation Time: 30 minutes plus 1 hour marinating * Vegetarian



1/4 cup balsamic vinegar

2 tablespoons sugar

1 shallot, minced

2 cloves garlic, minced

1/2 teaspoon pepper

3/4 teaspoon salt

3/4 cup olive oil

Combine the vinegar, sugar, shallot, garlic, pepper and salt in a mixing bowl. Slowly drizzle in the oil until incorporated. Refrigerate until using. (Makes 1 cup.)


4 (1/2-inch-thick) slices ciabatta bread

1/4 cup grated Parmesan cheese

1/2 teaspoon dried oregano

1/4 teaspoon pepper

2 tablespoons olive oil

Heat the oven to 350 degrees.

Arrange the bread slices on a baking sheet. Sprinkle with the Parmesan, oregano and pepper. Drizzle with the oil


Toast in the oven until the cheese is melting and the bread is slightly charred, 10 minutes.


8 portabello mushrooms, stems removed

6 cremini mushrooms

4 shiitake mushrooms, stems removed

3/4 cup Balsamic Shallot Dressing, divided

1 (4 1/2-ounce) bag spring greens

1/2 cup crumbled Gorgonzola, divided

1/2 cup walnuts, toasted and coarsely chopped

Wipe the portabello, cremini and shiitake mushrooms clean. Cut the portabello mushroom caps into 1- to 1 1/2-inch pieces. Combine all the mushrooms in a bowl with 1/2 cup of the dressing, tossing to coat. Let marinate 1 hour.

Heat a grill pan over medium-high heat. Grill the mushrooms until softened, 3 to 5 minutes, turning often. You can use a grilling basket or rack to make this easier.

Place the greens, 2/3 of the Gorgonzola and the walnuts in a mixing bowl. Toss with the remaining 1/4 cup of dressing.

Divide the croutons among 4 servings plates and top with the greens. Remove the mushrooms from the grill, place on top off the greens, and sprinkle with the remaining gorgonzola.

4 servings. Each serving: 633 calories; 948 mg sodium; 16 mg cholesterol; 54 grams fat; 10 grams saturated fat; 30 grams carbohydrates; 14 grams protein; 2.73 grams fiber.



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You’ll have about 1/4 cup of the dressing leftover for another use.