240 Union in Denver and "Crisp gnocchi salad - roasted wild mushrooms and butternut squash - truffled oregano vin" that we had at Six89 in Carbondale and later at The Pullman in Glenwood Springs. Six89 and Phat Thai in Carbondale and The Pullman, which opened in January, are all under the same ownership and feature locally grown meats, poultry and produce.
Back to the salad. The key ingredients here are cooked mushrooms and white truffle oil. At 240 Union the mushrooms dominated. The salad was mostly fried mushrooms served on a small bed of arugula. The waiter told us that the mushrooms were fried in a very light (almost imperceptible to us, probably just flour) batter then tossed while hot with grated Parmesan cheese and white truffle oil. At Six89 the salad was tossed, not layered, and consisted of mixed baby greens (weeds), thinly sliced mushrooms and small pieces (about 1/8 - 1/4 inches square) of winter squash which had been roasted (in olive oil?) and goat cheese gnocchi about 1/4 the size of regular gnocchi that did not seem all that crisp to me either time I had it. Working with these basic ideas, this is my recipe:
~8-12 shiitake mushrooms (For 240 Union version, use more mushrooms and less arugula.)
Then place in a small paper bag (or small container with cover) along with
1-2 T flour to coat mushrooms on both sides
Shake contents of the bag gently several times over a period of 1/2 - 1 hour. Remove mushrooms from bag leaving any excess flour. Cook about one third at a time (point of small batches is to keep water ratio low, a larger pan with more oil could accommodate a larger batch) in a small pan containing about 1/2 - 1 inch (less than 1/4 full) of
hot olive oil (olive oil can be strained and reused).
When mushrooms are golden, remove, drain excess oil, then place on:
3 ounces of baby arugula
Sprinkle immediately with:
1 scant teaspoon white truffle oil.