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Recipe for :

Warm Wilted Wild Mushroom Salad
 

This recipe comes from Chef Brian Johnson who lives in Eden Prairie, Minnesota. He has been in the food service business for over twenty years, and is currently working at General Mills for Aramark as the Catering Chef. He graduated from French Culinary School in the late 1980's and has since worked at restaurants, country clubs, hotels and a health spa.

"This salad features sautéed wild mushrooms and Italian Tomato Salsa <click here>, the flavors work incredibly well together as the flavors seamlessly melt together. This is one of my favorite salads to serve in the fall although it is great anytime of the year. If you enjoy wild mushrooms this salad is for you!"

Ingredients

1 1/2 cups Italian Tomato Salsa <click here>
5 cups spring mix (also known as field mix)
1 cup shitake mushrooms
1 cup oyster mushrooms
2 cups button mushrooms
1 tablespoon minced garlic
1 tablespoon fresh thyme
1 tablespoon extra virgin olive oil
2 tablespoons balsamic vinegar
2 tablespoons white wine
salt and pepper to taste

Method
  • Heat a large non stick sauté pan over a medium flame, add the olive oil and the garlic and sauté for 15 seconds, be careful not to burn the garlic.
  • Add all mushrooms and continue to sauté for 5 minutes.
  • While the mushrooms are sautéing arrange the greens evenly on serving plates.
  • Add to the mushrooms thyme, salt and pepper, balsamic vinegar and white wine. Quickly remove from the heat.
  • If lots of the liquid evaporates (wine and vinegar) add a bit of water to the mushrooms.
  • Now arrange the salads.
  • Place two generous scoops of the tomato salsa across from one another on each plate (a total of about 3 tablespoons of salsa).
  • Place the sauté mushroom mix over the top of the salads making sure to include some of the cooking liquid (this is the dressing).

Serves 2 - 3 large Salads or 4 - 6 small side salads

Chef Brian Johnson

 
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