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Stoneware Dish - Vegetable Garden
- 14" L
- 8.5" W
- 2.5" H
Serve natural bounty from your local open air market in our lustrous, generous and deep porcelain dish. Hand-finished with pure Vagabond House pewter handles; this dish is embellished with garlands of the natural goodies we love to bring home from the farmers' market. The
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Serve natural bounty from your local open air market in our lustrous, generous and deep porcelain dish. Hand-finished with pure Vagabond House pewter handles; this dish is embellished with garlands of the natural goodies we love to bring home from the farmers' market. The handles feature intricately detailed button mushrooms, plump radishes and sprightly radish tops.
Our Vegetable Garden serve ware is designed as expressions of our love for the natural bounty of our home state, California and to share the beauty of its bounty and style with our customers throughout the year.
Will and Julie love to serve Warm Mushroom Salad with Hazelnuts and Pecorino in this charming porcelain serving dish.
Warm Mushroom Salad
1/2 cup hazelnuts, toated and chopped
2 tablespoons finely diced shallots
3 tablespoons sherry or a white wine vinegar
9 tablespoons extra-virgin olive oil
2 pounds mushrooms (cremini or a mix of wild mushrooms), cleaned and sliced
2 tablespoons unsalted butter
6 ounces salad greens such as frisé, arugula or a mix of your choice
A 1 cup mix of fresh herbs (optional) such as chives, tarragon
1 teaspoon fresh thyme or a couple pinches of dried
1/4 cup sliced shallots
1/4 pound pecorino other hard, sharp cheese
Whisk shallots, vinegar, 1/2 teaspoon salt together in a bowl and let sit for five minutes (this will soften and almost pickle the shallots), before whisking in 5 tablespoons olive oil.
Heat a large sauté pan over medium-high heat. Add 2 tablespoons olive oil and 1 tablespoon butter until the butter foams. Add half the mushrooms, half the thyme and season with salt and pepper. Sauté the mushrooms for about 5 minutes, until they’re softened but not limp.
Transfer mushrooms to a plate then repeat with the second half. When they are cooked, return the first half of the mushrooms to the pan then toss in sliced shallots, cooking for an additional 2 minutes.
Fill Vegatable Garden Porcelain Dish 3/4 full with salad greens. Sprinkle fresh herbs on top, if using. Spoon hot mushrooms over the salad greens. Pour three-quarters of the vinaigrette in the sauté pan and swirl it in the pan until heated. Season it with 1/4 teaspoon salt and freshly ground black pepper. Pour over salad and toss carefully. Adjust to taste — you may need more salt, pepper, vinaigrette or even more sherry vinegar.Use a vegetable peeler to shave cheese over the salad. Sprinkle with hazelnuts. Serve immediately.
Our Farmers' Market Collection is inspired by our family tradition of shopping, eating and connecting locally, no matter where our busy lives have led us. Our designers have captured the beauty and surprise of the elegantly simple bounty we bring home from the market in realistic detail. Crafted with Vagabond House care, each piece is intricate and hand-finished to grace the homes and tables of our even larger global family, our discerning customers. Designed to be mixed and matched creatively, our Farmer's Market Collection will enhance any home or occasion celebrating the bounty of nature and nurture, flora and fauna, family, food and friends.