Wild Mushroom Salad

Serves two.

Corinna Richards

Updated Mar 28, 2017

Succulent and tender, wild mushrooms perfectly complement the mildly bitter, nutty taste of curly endive. Serve with dark, whole grain bread for a nutritious and hearty meal.

Tip: Don't wash the mushrooms as they soak up moisture. Just clean them well with a pastry brush.

Wild Mushroom Salad

Ingredients

1 medium shallot, minced
2 cloves garlic, minced
3 Tbsp (45 ml) extra-virgin olive oil
1/2 cup (150 g) shiitake mushroom,
quartered or halved
1/2 cup (150 g) Chanterelle mushroom
1/2 cup (150 g) oyster mushroom
2 small portobellini mushrooms
1 Tbsp (15 ml) butter
Sea salt and fresh ground pepper, to taste
1 cup (250 ml) curly endive
(also called frisée lettuce)

Balsamic-Rosemary Vinaigrette

2 Tbsp (30 ml) aged balsamic vinegar
1 medium shallot, minced
1 clove garlic, minced
1 tsp (5 ml) honey
3 1/2 Tbsp (50 ml) fresh lemon or lime juice
1 tsp (5 ml) fresh rosemary, finely chopped
1 tsp (5 ml) Dijon mustard
Sea salt and fresh ground pepper, to taste
Dash ground nutmeg (optional)
1/4 cup (60 ml) extra-virgin olive oil

Directions

01

In a bowl, whisk together all dressing ingredients until emulsified. Let sit for one-half hour then strain.

02

In a large pan on medium heat, sauteu0301e hallot and garlic in oil until tender. Add mushrooms and sauteu0301e for five minutes. Do not overcook. Melt butter over mushrooms and season. In a large bowl, toss mushrooms and endive with the vinaigrette and serve.

Corinna Richards

Based in Atlanta, Georgia, Corinna Richards is an international freelance health writer, web editor and designer, and the co-author of an upcoming book on wellness and integrative medicine.

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