Corinna RichardsSucculent and tender, wild mushrooms perfectly complement the mildly bitter, nutty taste of curly endive. Serve with dark, whole grain bread for a nutritious and hearty meal.
Tip: Don't wash the mushrooms as they soak up moisture. Just clean them well with a pastry brush.
Wild Mushroom Salad
Ingredients
- 1 medium shallot, minced
- 2 cloves garlic, minced
- 3 Tbsp (45 ml) extra-virgin olive oil
- 1/2 cup (150 g) shiitake mushroom,
- quartered or halved
- 1/2 cup (150 g) Chanterelle mushroom
- 1/2 cup (150 g) oyster mushroom
- 2 small portobellini mushrooms
- 1 Tbsp (15 ml) butter
- Sea salt and fresh ground pepper, to taste
- 1 cup (250 ml) curly endive
- (also called frisée lettuce)
Balsamic-Rosemary Vinaigrette
- 2 Tbsp (30 ml) aged balsamic vinegar
- 1 medium shallot, minced
- 1 clove garlic, minced
- 1 tsp (5 ml) honey
- 3 1/2 Tbsp (50 ml) fresh lemon or lime juice
- 1 tsp (5 ml) fresh rosemary, finely chopped
- 1 tsp (5 ml) Dijon mustard
- Sea salt and fresh ground pepper, to taste
- Dash ground nutmeg (optional)
- 1/4 cup (60 ml) extra-virgin olive oil
Directions
01
In a bowl, whisk together all dressing ingredients until emulsified. Let sit for one-half hour then strain.
02
In a large pan on medium heat, sauteu0301e hallot and garlic in oil until tender. Add mushrooms and sauteu0301e for five minutes. Do not overcook. Melt butter over mushrooms and season. In a large bowl, toss mushrooms and endive with the vinaigrette and serve.
