Name: Mushroom Salad
Yield: 6 servings
Cuisine: North American
Ingredients: 4 cup mushrooms (1 litre); 2 Tbsp olive oil (30 ml); 2 Tbsp butter (30 ml); 2 shallots, peeled and finely diced; 1 clove clove garlic, peeled and finely diced; 1 sprig fresh rosemary, picked and finely chopped; 3 sprig fresh thyme, picked and finely chopped; 2 sprig Italian parsley, picked and finely chopped; ¼ cup balsamic vinegar (60 ml); 2 Tbsp red wine vinegar (30 ml); 2 spring onions, finely chopped; Salt and pepper, to taste; Baby salad greens, optional

Yields

6 servings

Recipe courtesy Tony de Luca, Hillebrand Estates Winery Restaurant, Niagara on the Lake, Ontario.The success of this recipe is in the variety of mushrooms. Use only seasonal and fresh mushrooms.

ingredients

cup mushrooms (1 litre)

Tbsp olive oil (30 ml)

Tbsp butter (30 ml)

shallots, peeled and finely diced

clove clove garlic, peeled and finely diced

sprig fresh rosemary, picked and finely chopped

sprig fresh thyme, picked and finely chopped

sprig Italian parsley, picked and finely chopped

cup balsamic vinegar (60 ml)

Tbsp red wine vinegar (30 ml)

spring onions, finely chopped

Salt and pepper, to taste

Baby salad greens, optional

Ingredient Substitution Guide

directions

Step 1

In a large sauté pan, melt the butter and olive oil over medium high heat. When the butter is frothy, add in the mushrooms. Sauté mushrooms until soften and wilt. Add shallots and garlic and continue cooking, stirring frequently until all the liquid has evaporated. Add the fresh herbs and stir to incorporate. Add in the vinegars and simmer until reduced. Add the spring onion and salt and pepper to taste. Remove from the heat and let cool to room temperature. Transfer to a bowl and refrigerate until required.

Step 2

Serve with baby salad greens as an appetizer or as a garnish to a nice steak or garlic-roasted chicken.

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