Wild Mushroom Salad With Warm Balsamic Vinaigrette Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 tsp: Olive oil,
6 cup: Shiitake mushrooms, cepes, chanterelles
1 tsp: Salt,
Fresh ground pepper, to taste
4 cup: Spinach, frisee, arugula,beet
2 tsp: Olive oil,
2: Shallot, peeled and minced
1 Clove: garlic, peeled and minced
1/4 cup: White wine,
1/4 cup: Chicken broth,
1/4 cup: Balsamic vinegar,
1 tbsp: Fresh thyme, chopped
1/2 tsp: 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@avana.net on 1 Fe, b 97.
Source from luhu.jp
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@avana.net on 1 Fe, b 97.
Source from luhu.jp