Wild mushroom salad with balsamic vinaigrette
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | cups | Mixed greens; (arugula, Belgian |
| ; endive, ruby-tipped | ||
| ; lettuce, radicchio, | ||
| ; etc.) 1.5 L | ||
| 2 | tablespoons | Unsalted butter 25 mL |
| 2 | Shallots; finely chopped 2 | |
| 2 | Cloves garlic; finely chopped 2 | |
| 4 | ounces | Fresh shiitake mushrooms; stems removed, |
| ; sliced 125 g | ||
| 4 | ounces | Fresh oyster mushrooms; stems removed, |
| ; sliced 125 g | ||
| 4 | ounces | Fresh button mushrooms; sliced 125 g |
| ½ | teaspoon | Salt 2 mL |
| ½ | teaspoon | Freshly ground black pepper 2 mL |
| 2 | tablespoons | Chopped fresh chives or green onions 25 |
| ; mL | ||
| 2 | tablespoons | Chopped fresh parsley 25 mL |
| 3 | tablespoons | Balsamic vinegar 50 mL |
| ⅓ | cup | Extra-virgin olive oil 75 mL |
Directions
Dry greens well, break into bite size pieces and place in salad bowl.
Heat butter in large skillet on medium high heat. Add shallots and garlic.
Cook until fragrant.
Add mushrooms and cook for 5 to 8 minutes, until mushrooms are wilted and tender. Season with salt, pepper, chives and parsley. Spoon over salad.
Add vinegar and oil to skillet and heat gently just until warm. Pour over salad and toss gently.
Converted by MC_Buster.
NOTES : Try organic greens for a truly special and delicious salad. Recipe from the Bonnie Stern Appetizers Cookbook. Makes 4 to 6 servings.
Converted by MM_Buster v2.0l.