Side Pannel
Wild Mushroom Salad with Warm Balsamic Vinaigrette
Wild Mushroom Salad with Warm Balsamic Vinaigrette
- Recipe Submitted by ADMIN on 09/26/2007
Category: Low Fat
Ingredients List
- 2 ts Olive oil
- 6 c Shiitake mushrooms, cepes,
- -chanterelles
- 1 ts Salt
- Fresh ground pepper, to
- -taste
- 4 c Spinach, frisee,
- -arugula,beet
- 2 ts Olive oil
- 2 Shallot, peeled and minced
- 1 Clove garlic, peeled and
- -minced
- 1/4 c White wine
- 1/4 c Chicken broth
- 1/4 c Balsamic vinegar
- 1 tb Fresh thyme, chopped
- 1/2 ts 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.
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.
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