Wild Mushroom Salad
Ingredients
1/4 cup olive oil
1/2 lb Portobello mushrooms
1/2 lb shitake mushrooms
2 plump tomatoes,
quartered and diced
1/2 cup walnut halves
1 Tbsp fresh thyme leaves
3 shallots, peeled and thinly sliced
1/2 cup white wine
2 teaspoons low-sodium soy sauce
1 bag of cleaned baby spinach
1 bunch watercress
Salt and freshly ground black pepper
Ingredients
1/4 cup olive oil
1/2 lb Portobello mushrooms
1/2 lb shitake mushrooms
2 plump tomatoes,
quartered and diced
1/2 cup walnut halves
1 Tbsp fresh thyme leaves
3 shallots, peeled and thinly sliced
1/2 cup white wine
2 teaspoons low-sodium soy sauce
1 bag of cleaned baby spinach
1 bunch watercress
Salt and freshly ground black pepper
Directions
Cut Mushrooms into one inch pieces and remove stems. Heat oil in a nonstick skillet over medium-high heat. Add Portobello mushrooms and cook over high heat until they start to soften, about 2 min. Add shitakes, thyme leaves, and shallots, and cook for 2 min. Season with salt and pepper and cover. Cook until mushrooms begin to release their juices and are soft, 3-5 min more.
Add wine, walnuts and soy sauce, reduce heat to medium low and cook until liquid is reduced to a glaze. Adjust seasonings.
Cut Mushrooms into one inch pieces and remove stems. Heat oil in a nonstick skillet over medium-high heat. Add Portobello mushrooms and cook over high heat until they start to soften, about 2 min. Add shitakes, thyme leaves, and shallots, and cook for 2 min. Season with salt and pepper and cover. Cook until mushrooms begin to release their juices and are soft, 3-5 min more.
Add wine, walnuts and soy sauce, reduce heat to medium low and cook until liquid is reduced to a glaze. Adjust seasonings.
Arrange spinach, tomatoes and watercress on 4 plates; spoon mushrooms over greens and garnish each serving with a sprig of thyme. (4 servings)