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.

Related recipes