Wild Mushroom Salad
From spinach1948 14 years ago
- 5 minutes to make
- Serves 2
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
Ingredients
- Ingredients: shopping list
- 1 Lb. Fresh wild mushrooms ( Pleurottes, Shiitake at an Asian or Japanese store, Porcini ) shopping list
- ¼ cup olive oil shopping list
- 1 tsp. fresh thyme leaves shopping list
- salt and freshly milled black pepper shopping list
- juice of ½ large lemon shopping list
- Coarsely chopped Italian parsley, for garnish shopping list
How to make it
- 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
The Rating
Reviewed by 4 people-
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
valinkenmore
in Malott loved it
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awsome recipe luv mushrooms and these sound wonderful thanks
momo_55grandma
in Mountianview loved it
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very nice ^5
victoriaregina
in USA loved it
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