Salad Of Bitter Greens With Sauteed Wild Mushrooms Toasted Walnuts Recipes

SALAD OF BITTER GREENS WITH SAUTEED WILD MUSHROOMS & TOASTED WALNUTS

Steps:

• Put 2 1/2 tablespoons of the olive oil in a salad bowl. Add the balsamic vinegar, red wine vinegar and a heaping 1/4 teaspoon each of salt and pepper; mix with a fork to make a vinaigrette. Put the mixed greens on top, but do not toss the salad. Set aside. Put the remaining 1 1/2 tablespoons olive oil in a skillet and heat over medium-high heat. Add the garlic and mushrooms, sprinkle with the remaining salt, pepper and half of the parsley. Saute for about 5 minutes, until the mushrooms have given up much of their moisture and are beginning to be just a little bit crisp. Set aside. Toss the salad with the vinaigrette; divide among serving plates. Top each with mushrooms. Sprinkle with the remaining parsley and the toasted walnuts. PER SERVING: 205 calories, 3 g protein, 5 g carbohydrate, 20 g fat (3 g saturated), 0 cholesterol, 301 mg sodium, 1 g fiber.

WILD MUSHROOM SALAD

Steps:

• The stems and caps of the mushrooms are used for different parts of the recipe, so separating them is the first step. Take a knife and cut the stems from the caps of all the different mushroom varieties, put the caps in one bowl, and the stems in another. Next we make a stock by placing all the mushroom stems into a pot, along with the bay leaves, white peppercorns, teaspoon of salt and water. Bring that to a heavy boil, and let reduce. All of this needs to reduce to 1/4 of a cup of finished stock, so patience is needed. After about 15 to 20 minutes on high heat, take the stock and pour through a fine strainer, if 1/4 cup of liquid is left, discard the pulp and save the liquid off to one side. Take the mushroom caps, and slice them. Add the sliced mushroom caps and saute in butter until tender. Then add in the shallots and garlic, and only saute for about another minute, or until the shallots and garlic are translucent. Pull the saute pan off the stove, and add the curry powder, fresh herbs, red bell peppers, oils, rice vinegar, pinch of salt and pepper, and mushroom stock. Pour this mixture into a bowl and cover tightly with plastic wrap, and let sit in a warm place for 1 hour, to allow all the flavors and aromas of the stock to infuse into the mushrooms. Strain this salad, and serve the mushrooms on one plate, and save the stock as a dressing.

BITTER-GREENS SALAD

Steps:

• In a large bowl, whisk together vinegar, oil, and sugar. Season with salt and pepper. Add greens and toss just before serving.

WARM WILD MUSHROOM SALAD

Steps:

• Put the arugula greens into a large serving bowl and set aside.
• In a large saute pan over medium-high heat, add the butter. Add garlic and shallots and cook until fragrant, about 1 to 2 minutes. Add the mushrooms and saute until nicely caramelized, about 3 to 4 minutes. Season with salt, pepper, and stir in the sherry vinegar. Remove from heat and stir in the mascarpone until the mixture becomes creamy. Add the parsley and set aside to cool to room temperature
• Pour the mushroom mixture over the arugula greens and serve.

BITTER GREENS SALAD WITH LEMON-MUSTARD DRESSING

Steps:

• In a small mixing bowl, whisk together the mustards and 3 tablespoons of the lemon juice.
• While whisking vigorously, drizzle in the olive oil until thickened. Adjust lemon juice to taste, and season with salt and pepper.
• Place greens in a serving bowl and toss with just enough dressing to lightly coat them. Reserve any remaining dressing for another use.

MIXED GREENS WITH BERRY DRESSING AND TOASTED WALNUTS

Steps:

• Place all dressing ingredients in blender; blend until smooth. (Dressing can be made up to 4 days ahead. Cover and refrigerate.).
• Just before serving, in large bowl, toss greens, dried cherries and berries, and onion.
• Add enough dressing to lightly coat greens; toss to coat well.
• Divide among salad plates; sprinkle with walnuts.
• Pass remaining dressing.
• To toast walnuts, spread on baking sheet; bake at 375°F for 7 to 10 minutes or until lightly browned. Cool.

SAUTEED WILD MUSHROOMS WITH SHALLOTS AND GARLIC

Steps:

• Trim the mushrooms, wash them in cold water and drain well.
• If the mushrooms are large, slice them or cut them in halves or quarters.
• Heat a large, heavy skillet and add the olive oil. When it is very hot and almost smoking, add the mushrooms, salt and pepper. Cook over high heat, shaking and tossing the skillet so that the mushrooms cook evenly until they are browned and crisp. They should be almost mahogany in color.
• Add the butter, and quickly sprinkle in the bread crumbs, shallots and garlic, and toss well for 10 seconds. Add the parsley and serve immediately.