Servings: 4

Ingredients:

• 1 lb King Trumpet Mushroom, halved lengthwise
• 3 pcs Frisee Lettuce, washed and torn into bite size pieces
• 1 bunch Red Radish, sliced
• Manchego cheese
• Spice Tribe Porcini Paradiso Italian Blend
• Spice Tribe Sacred Valley Pink Peruvian Salt
• Spice Tribe Late Harvest Black Peppercorn

Salsa Verde:

• 1 ½ cup Parsley, finely chopped
• 2 Shallots, chopped brunoise
• 4 cloves Garlic, minced
• 2 tbsp Capers, roughly chopped
• 1 Lemon, zested
• ½ cup Fresh Lemon Juice
• 1 cup Extra Virgin Olive Oil
• ½ cup Red Wine Vinegar
• ½ tbsp Spice Tribe Porcini Paradiso Italian Blend
• 1½ tsp Spice Tribe Sacred Valley Pink Peruvian Salt
• 1 tsp Spice Tribe Late Harvest Black Peppercorn

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Instructions:

1. In a small mixing bowl, combine chopped parsley, brunoised shallots, minced garlic, chopped garlic, lemon zest, lemon juice, extra virgin olive oil, red wine vinegar, Porcini Paradiso, salt and freshly ground black pepper. Whisk vigorously to combine well, set aside.
2. Trim off the dirty tip bottom of the mushroom and split it in half. With a sharp knife, make cuts on a crisscross pattern no deeper than 1 ⁄ 8 '' and toss the mushrooms with ⅓ cup of the salsa verde to marinade.
3. In a large mixing bowl, combine the torn frisee lettuce and sliced red radishes.
4. Heat olive oil in a large skillet over medium heat. Add the mushrooms and cook until golden brown and tender, about 5 minutes per side. Be careful not to crowd the pan with the mushrooms or you wont get that golden color, repeat the process in batches if necessary.
5. Transfer the mushrooms to the large mixing bowl with the frisee lettuce and red radishes. Pour in half of the salsa verde and toss gently to coat everything evenly, adjust seasoning if needed.
6. Serve on a large platter or individual plates, arranging King Trumpet Mushrooms on top of the salad, drizzle salsa verde on top and with a vegetable peeler shave some Manchego cheese to garnish.