3/4 cup olive oil, divided
3 pounds assorted mushrooms, sliced (shiitakes, criminis, oysters)
3/4 cup chopped shallot
1/4 cup balsamic vinegar
3/4 cup assorted fresh herbs, chopped (tarragon, parsley, chives, thyme)
9 ounces each arugula, oakleaf lettuce and radicchio, washed and dried
3/4 cup toasted pine nuts
3/4 cup peeled and chopped tomatoes
salt and pepper to taste


1. In a large skillet over high heat, heat 1 tablespoon olive oil. Add half of the mushrooms, cook, stirring occasionally, until softened, about 5 minutes. Remove to a bowl, repeat with another tablespoon of the oil and remaining mushrooms.
2. In the same skillet add remaining oil, shallots and vinegar, warm through. Add herbs to skillet, add to bowl with mushrooms. Add lettuces, nuts and tomatoes. Serve immediately.
To toast pine nuts, place in a preheated 350-degree oven until light golden, about 5 minutes. Watch them closely, as they can burn quickly.
Mixed Mushroom Salad
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