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.

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