Mixed Mushroom Salad

Chef Raphael Lunetta

Chef Raphael Lunetta is the chef-owner of Lunetta in Santa Monica, known for his refined yet approachable California cuisine. Drawing on French technique and seasonal local ingredients, he creates dishes that balance craftsmanship and comfort. His cooking celebrates simplicity, honesty, and the shared joy of good food.

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Instructions

Kayanoya Mushroom Lemon Vinaigrette - Make the Mushroom Juice

1. Place white mushrooms (including stems) in a pot.

2. Add enough water to come just below the top of the mushrooms.

3. Add thyme and the bay leaf. Bring to a boil, then reduce to a simmer.

4. Simmer for 30 minutes, strain through a fine chinois, and return the liquid to the pot.

5. Reduce over medium heat until concentrated, rich in umami, and slightly thickened. Let cool.

Kayanoya Mushroom Lemon Vinaigrette - Make the Kayanoya Dashi Glaze

1. In a separate pot, bring 2½ cups of water to a boil.

2. Add Kayanoya Vegetable Stock Powder packets and steep for 10 minutes.

3. Remove and discard the packets.

4. Reduce the dashi until it becomes a thick glaze. Let cool.

Kayanoya Mushroom Lemon Vinaigrette - Make the Vinaigrette

1. In a mixing bowl, combine the cooled mushroom juice, dashi glaze, and lemon juice.

2. Season to taste with salt.

3. While whisking constantly, slowly drizzle in the grapeseed oil until emulsified and thickened.

4. Finish by whisking in the extra virgin olive oil.

INSTRUCTIONS FOR MUSHROOM & FRISÉE SALAD - Prepare the Croutons

1. Preheat oven to 350°F (175°C).

2. Dice the sourdough bread into bite-sized cubes.

3. Melt butter in a small pan and add chopped garlic.

4. Let the garlic infuse in the butter for 10 minutes.

5. Strain the butter over the bread cubes.

6. Season with salt and pepper, toss well to coat.

7. Spread evenly on a sheet pan and bake until golden and crispy. Set aside.

INSTRUCTIONS FOR MUSHROOM & FRISÉE SALAD - Sauté the Mushrooms

1. Heat olive oil in separate hot pans for each mushroom variety.

2. Sauté the portabella, shiitake, and oyster mushrooms individually until nicely browned.

3. Transfer to sheet pans and set aside.

INSTRUCTIONS FOR MUSHROOM & FRISÉE SALAD - Assemble the Salad

1. In a large mixing bowl, combine frisée, diced tomatoes, croutons, shallots, parsley, and chives.

2. Reheat the mushrooms in a hot pan with a little olive oil. Season with salt, pepper, and a splash of lemon juice.

3. Add the warm mushrooms to the salad mixture.

4. Drizzle generously with Kayanoya Mushroom Lemon Vinaigrette and toss gently. Taste and adjust seasoning if needed.

5. Place the salad in the center of each plate.

6. Add the poached egg, sprinkle with shaved Parmesan cheese and serve immediately.