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Warm Mushroom Salad





Yields
Makes 4 servings

The pleasing contrast of warm sautéed mushrooms on a bed of cool, crisp greens brings sophistication to this salad created by Russell Ito.

 1/2 pound fresh chanterelle, shiitake, or common mushrooms
 3 tablespoons olive oil
 1 1/2 tablespoons butter or margarine
 2 tablespoons chopped shallots
 2 tablespoons dry white wine
 1 tablespoon chopped parsley
  Salt and pepper
 1 tablespoon red wine vinegar
 6 cups salad mix, rinsed and crisped
  About 1 ounce parmesan cheese
Step 1
1

Place mushrooms in a plastic bag and fill with water. Seal bag and shake to wash mushrooms. Drain well. Repeat if mushrooms are still gritty. Trim off and discard bruised stem ends (or tough shiitake stems). Cut mushrooms into 1/4-inch-thick slices.

Step 2
2

In a 10- to 12-inch frying pan over high heat, combine 1 tablespoon olive oil and the butter. When butter is melted, add shallots and mushrooms. Stir often until juices evaporate and mushrooms begin to brown, 6 to 7 minutes. Add wine and stir to release browned bits; boil until wine evaporates, about 1 minute. Add parsley, and salt and pepper to taste. Keep warm.

Step 3
3

In a large bowl, mix remaining olive oil and vinegar. Add salad mix and stir to blend with dressing. Mound greens onto plates and top with equal portions of mushroom mixture.

Step 4
4

With a vegetable peeler, shave thin curls of parmesan onto salads. Add salt and pepper to taste.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 178Calories from Fat 71
% Daily Value *
Total Fat 14g22%

Saturated Fat 3.6g18%
Cholesterol 9.5mg4%
Sodium 170mg8%
Total Carbohydrate 8g3%

Dietary Fiber 1.8g8%
Protein 5.3g11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.