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Mushrooms on the Forest Floor

Mushrooms on the Forest Floor

A brilliantly delicious first course in which toasted pumpernickel bread crumbs pose as dirt and roasted mushrooms and beets rest on the "forest floor" along with ashen goat cheese, spicy mizuna and baby arugula lettuce leaves. The whole assemblage gets drizzled with a luscious truffle vinaigrette. Talk about good! This is the brain child of Chef David Slater, who along with Chef Emeril will be preparing this dish for guests at the Naples Winter Wine Festival this week.

  • Yield: 4 to 6 appetizers



  • Prepare all of the individual components and select 4 to 6 wide, shallow bowls.

    Sprinkle an even layer of the Pumpernickel-Pecan “Dirt” on the bottom of each bowl, about ¼-inch thick. This forms the basis of the forest floor.

    Scatter some of the Braised Greens in several places on top of the “Dirt”, then arrange a few pieces of beet and some of the different varieties of the mushrooms on top of the dirt.

    Arrange 4 or 5 small spoonfuls (crumbles) of the goat cheese in any vacant spots remaining on top of the “dirt”. Sprinkle some of the rosemary needles over all. Top each serving with 2 or 3 of both the arugula and mizuna leaves. Drizzle about 2 tablespoons of the vinaigrette over each plate. Serve immediately.

Recipe Details