Warm Mushroom Salad

Recipes

Jun 5

1 package maitake mushrooms

1 package brown beech mushrooms

1/2 shallot, minced (or 1/4 red onion, minced)

1 large clove of garlic, minced

olive oil

sherry vinegar

salt

pepper

red chili flakes

1 large date, cut into small chunks

pine nuts, toasted

spinach, arugula, and/or radicchio

parsley, chopped

Trim the bottom root part of the mushrooms and then use your hands to separate the mushrooms into smaller pieces.

Heat up olive oil in a large sauté pan. Add shallot or onion and sauté until soft and golden brown.

Add mushrooms and sauté until brown. Add more oil if you need. Season with salt, pepper, and red chili flakes.

De-glaze with 2-3 teaspoons of sherry vinegar. Add in chopped dates.

Place the mushrooms on top of the greens and garnish with pine nuts and chopped parsley.

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