Best Warm Balsamic Salad With Wild Mushrooms Recipes

Warm Wild Mushroom Vinaigrette image

Provided by Abby Girl

Time 30m

Yield 2 cups

Number Of Ingredients 10

1/2 cup olive oil
1/4 cup shallot, minced
2 garlic, minced
2 cups mixed wild mushrooms (shiitake, oyster, cremini, chantrelle, sliced if large)
1/2 teaspoon kosher salt
1/2 teaspoon pepper, freshly cracked
1/4 cup white wine vinegar
1 tablespoon thyme, chopped
2 teaspoons tarragon, chopped
1 tablespoon brandy (or Cognac) (optional)

Steps:

Heat oil in a skillet over medium high heat. Cook shallots until tender and golden, about 5 minutes.
Add garlic and cook just until fragrant (do not let garlic brown), about 30 seconds. Add mushrooms, salt and pepper and saute until golden, about 8 minutes.
Drizzle with vinegar, thyme and tarragon. Cook 1 minute. Sprinkle with brandy if using. Serve warm.
Use immediately or store, covered in the fridge for up to 3 days.

Nutrition Facts : Calories 602.5, Fat 54.7, SaturatedFat 7.6, Sodium 454.4, Carbohydrate 26.5, Fiber 2.2, Sugar 1.8, Protein 6.9

Warm Wild Mushroom Salad image

Yield Serves 4

Number Of Ingredients 7

4 tablespoons olive oil
2 tablespoons balsamic vinegar
1/2 teaspoon dried thyme
1 pound assorted wild mushrooms (such as oyster, crimini and stemmed shiitake), sliced
1/4 cup chopped shallots
2 tablespoons minced fresh chives
4 cups torn mixed greens

Steps:

Whisk 2 tablespoons oil, vinegar and thyme in small bowl to blend.
Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add mushrooms and shallots; sauté until beginning to brown, about 3 minutes. Cover skillet; cook until mushrooms are tender, stirring occasionally, about 5 minutes. Uncover; simmer until any juices evaporate. Mix 2 tablespoons dressing and chives into mushrooms. Season with salt and pepper.
Toss greens with remaining dressing in large bowl. Top with mushrooms.