Warm Mushroom Salad with Sherry Vinegar

This recipe gives everyday mushrooms an elegant edge of texture and flavor by their quick sautéing, and the hot dressing slightly wilts the salad greens.  This recipe is also very versatile in the way you can change it up with different lettuces, mushrooms, and adding or substituting onions or garlic for the shallots.  My rule of thumb is to make a recipe as is directed the first time. After that get crazy and have fun with it.  Don't forget to make notes as you go.

2 cups coarsely torn radicchio

I am not a big fan of radicchio but it definitely has it's place in salads.   Not only does it add color and flavor but it also add a nice crunch.

 

 

2 cups coarsely torn red leaf lettuce

 

 

 

2 cups coarsely torn regular or red butter lettuce

Butter lettuce is my favorite and when it's red that's even better.

This salad is so colorful and delicate!

2 Tbls Extra Virgin Olive Oil

2 Tbls Walnut Oil

 I do not like walnuts so, if you are not a fan either you can use any nut oil you like or try Tahitian Lime Olive oil.

1 pound large mushrooms sliced thick

Pick your favorite mushroom or try something new and go crazy.  Just remember that you might want to adjust your cooking times and amount of mushrooms because of flavor.

1 shallot finely chopped

I love shallots!!!  With that said; have you tried torpedo or walla walla onions?  Yum!

 




2 Tbls Sherry vinegar

2 Tbls finely chopped chives

If you don't have chives the greens from green onions will work.  Just remember to chop very fine and you may not want to use as much.

2 Tbls finely chopped parsley

I'm Italian so I always use Italian/Flat leaf parsley.
 

¼ Tsp salt

Fresh ground Pepper

Toss the salad leaves together and arrange them in beds on individual serving plates.

In a large skillet, heat the olive and preferred nut or Tahitian Lime olive oil over high heat.  Add the mushroom and shallot and sauté until they begin to turn golden, about 3 minutes.  Stir in the Sherry vinegar, chives, parsley, and salt: season to taste with black pepper.

Spoon the mushrooms and pan juices over the salad leaves and serve immediately.