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Home Quick Stir-fry Butter Cream Sauce

Warm Mushroom Salad with hazelnuts Recipe

Ingredients

How to make it

  • Preheat the oven to 375°F.
  • Toast the hazelnuts on a baking sheet for 8 to 10 minutes, rolling them around once or twice to make sure they toast evenly.
  • Rub nuts in a dish towel to remove skins then let cool.
  • Chop the hazelnuts coarsely.
  • Whisk the shallots, vinegar, 1/2 teaspoon salt together in a bowl and let sit for five minutes (this will soften and almost pickle the shallots), before whisking in 5 tablespoons olive oil.
  • Heat a large sauté pan over medium-high heat.
  • Add 2 tablespoons olive oil and 1 tablespoon butter until the butter foams.
  • Add half the mushrooms, half the thyme and season with salt and pepper.
  • Sauté the mushrooms for about 5 minutes, until they’re softened but not limp (your cooking time will depend on the type of mushrooms you used).
  • Transfer mushrooms to a plate then repeat with the second half.
  • When they are cooked, return the first half of the mushrooms to the pan then toss in sliced shallots, cooking for an additional 2 minutes.
  • Spread salad greens on a plate.
  • Sprinkle fresh herbs on top, if using.
  • Spoon hot mushrooms over the salad greens.
  • Pour three-quarters of the vinaigrette in the sauté pan and swirl it in the pan until heated.
  • Season it with 1/4 teaspoon salt and freshly ground black pepper.
  • Pour over salad and toss carefully.
  • Adjust to taste — you may need more salt, pepper, vinaigrette or even more sherry vinegar.
  • Use a vegetable peeler to shave cheese over the salad.
  • Sprinkle with hazelnuts.
  • Serve immediately.

Reviews & Comments 2

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    " It was excellent "
    hungrybear ate it and said...
    Good
    Was this review helpful? Yes Flag
    " It was excellent "
    valinkenmore ate it and said...
    My oh my - this sounds decadent! Thanks for the great post.
    Was this review helpful? Yes Flag

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