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Food

Wild Mushroom Salad

Serves two.

Written by
Succulent 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. [callout] Tip: Don't wash the mushrooms as they soak up moisture. Just clean them well with a pastry brush. [/callout]

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.

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