from chef Sarah Grueneberg of Chicago’s Monteverde.
Toss with oil, and arrange in a single layer on oiled grates over direct heat.Grill, uncovered, turning occasionally, until mushrooms are tender, deeply caramelized on the surface, and crispy in some areas, 10 to 12 minutes.
As mushrooms finish cooking, transfer to grate over indirect heat.When all mushrooms are cooked, transfer to a bowl.Season with remaining 1 teaspoon salt, and cover loosely with aluminum foil to keep warm.. Place crème fraîche in a shallow 6-inch-wide heatproof metal pan or ceramic dish, such as a small cake pan or crème brûlée dish, and place on cool side of grill.
Working quickly, add juniper berries (or branch, if using) to hot coals, and cover grill with open lid vents over crème fraîche.Smoke crème fraîche until melted and light brown on surface, about 5 minutes.
Uncover and carefully remove dish to a heatproof surface.. Toss greens with lemon juice.
Divide crème fraîche among plates, and scatter mushrooms over crème fraîche.Continue simmering until the vegetables are tender and the pasta is cooked through, about 10 minutes longer.
Meanwhile, in a blender or food processor, puree the garlic, basil, and the remaining 4 tablespoons oil and 1/4 teaspoon salt.Stir 1/4 cup of this.
Serve the soup topped with the remaining.A good German riesling will cut through the richness of the soup and refresh your palate with its lively flavor.
(Editor: Silent Wallets)