Recipe

Wild Mushroom Salad Recipe

Add Step-by-Step Photos	Spinach1948 / All my dishes 4 months ago Mushrooms sauteed. No matter what the variety, wild mushrooms should be firm and springy to touch. The sooner they are prepared, the better the taste. Quite easy. Adapted from Idone's "Salad Days" 1989 Prep:5m Cook:5m Servings:2	Spinach1948
	sauteed salad quick easy lowcoast

Does this look good? Yeah! / Nope

Fans

midgelet

victoriare

momo_55gra

valinkenmo

Ingredients

Ingredients:

1 Lb. Fresh Wild Mushrooms ( Pleurottes, Shiitake at an Asian or Japanese store, Porcini )

¼ cup Olive oil

1 tsp. Fresh thyme leaves

Salt and freshly milled black pepper

Juice of ½ large Lemon

Coarsely chopped Italian parsley, for garnish

Directions

Method:

1)Carefully wipe away any grit from the mushrooms with a damp paper towel or a mushroom brush. If large cut the mushrooms into halves or quarters.

2)In a large skillet, warm the oil over moderate heat. Add the mushrooms and thyme and cook for 4 to 5 minutes, or until the mushrooms give up their moisture and it evaporates.

3)Lightly season the mushrooms with salt and pepper.

4)Place the mushrooms in a serving dish and squeeze the lemon juice over them. Sprinkle with the parsley and sage.

Calories: 316 per serving

Wine: American Pinot Noir

Recent Gawkers

Not quite what you're looking for? See more Salad / Salads

Or see more just like this

Comments

valinkenmore 4 months ago said:
Another superb post. Wonderful flavros of wild mushrooms. We pick Chantrelle mushrooms here in the spring and fall. Season is just around the corner so I will try this then. Saved & bookmarked!
Valerie

momo_55grandma 4 months ago said:
Awsome recipe luv mushrooms and these sound wonderful thanks

victoriaregina 4 months ago said:
Very nice ^5

midgelet 4 months ago said:
I agree!

Add a Comment