Caesar Salad with Shiitake Mushrooms

Ingredients

• 2.5 teaspoons anchovy paste 
• 0.5 pound sourdough baguette cut into 1-inch cubes ( 1 quart)
• 1 tablespoon cooking oil 
• 0.5 cup parsley fresh chopped
• 4 cloves garlic minced
• 0.8 teaspoon fresh-ground pepper black
• 2  hard-cooked eggs 
• 8 tablespoons olive oil 
• 0.3 cup parmesan grated
• 2 pound romaine lettuce 
• 0.8 teaspoon salt 
• 0.8 pound mushroom caps sliced
• 3 tablespoons red-wine vinegar 

Equipment

• food processor
• bowl
• frying pan
• blender

Directions

1. In a large nonstick frying pan, heat 3 tablespoons of the olive oil over moderate heat.
2. Add the cubed bread, 1/2 teaspoon salt, and 1/4 teaspoon pepper and stir to coat the bread with the oil. Saut the bread until crisp and lightly browned, about 5 minutes.
3. Remove from the heat and stir in half the garlic.
4. Transfer to a large salad bowl.
5. In the same pan, heat the cooking oil over moderately high heat.
6. Add the mushrooms, 1/4 teaspoon pepper, and the remaining 1/4 teaspoon salt. Cook, stirring frequently, until the mushrooms are tender, 2 to 3 minutes.
7. Add half the remaining garlic and the parsley and cook, stirring, for 1 minute longer.
8. Add the mushrooms to the croutons.
9. Put the eggs, vinegar, anchovy paste, and the remaining garlic, 1/4 teaspoon pepper, and 5 tablespoons olive oil in a blender or food processor and whir until smooth.
10. Add the lettuce to the mushrooms and croutons, sprinkle with Parmesan, and then add the dressing. Toss to coat.
11. Wine Recommendation: Because sparkling wines have surprisingly high acidity,a nonvintage brut Champagne will go well with this salad, matching the vinegar in the dressing and cutting the Parmesan's richness.