Wild mushroom salad with warm balsamic vinaigrette
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | teaspoons | Olive oil |
| 6 | cups | Shiitake mushrooms, cepes, chanterelles |
| 1 | teaspoon | Salt |
| Fresh ground pepper, to taste | ||
| 4 | cups | Spinach, frisee, arugula,beet |
| 2 | teaspoons | Olive oil |
| 2 | Shallot, peeled and minced | |
| 1 | Clove garlic, peeled and minced | |
| ¼ | cup | White wine |
| ¼ | cup | Chicken broth |
| ¼ | cup | Balsamic vinegar |
| 1 | tablespoon | Fresh thyme, chopped |
| ½ | teaspoon | Salt |
| Fresh ground pepper, to taste | ||
Directions
1. For the salad, heat the olive oil in a large nonstick or cast-iron skillet over medium heat. Add the mushrooms and saute until tender, about 10 minutes. Meanwhile, for the vinaigrette, heat 1 teaspoon of the olive oil in a small saucepan. Add the shallots and garlic and cook until softened, about 2 minutes. Add the wine, chicken broth and vinegar. Simmer until reduced by half, about 10 minutes. Stir in the remaining olive oil, thyme, salt and pepper.
2. Divide the greens among 4 plates. Top with the mushrooms. Spoon the warm vinaigrette over the mushrooms and serve immediately.
Recipe by: NEW YORK TIMES
Sent to me by Jane Rosenberg-Coombs by jfcoombs@... on 1 Fe, b 97.