For a tasty spring treat, go light and delicious with Wild Mushroom Salad. Its a perfect vegetarian meal, as well, satisfying with meaty pieces of mushrooms. We suggest using chanterells, porcini and oyster mushrooms. Throw in a few brown cap mushrooms to help you stay in budget.
Before we get started, a quick note about storing mushrooms. Always purchase whole mushrooms and store them in brown paper bags. Presliced mushrooms are not as flavorful and will go limp and soggy soon. Another tip: Do not peel mushrooms unless you have to. Gently wipe off any dirt instead of washing them. This will preserve as much flavor as possible.
1 pound mixed mushrooms, sliced (see notes above)
1 garlic clove, peeled
3 T olive oil
2 T. real cream butter
2-3 cups mixed salad greens
1 bunch fresh snipped chives
1 T. dry sherry
salt and pepper to taste
Take a medium saute pan and rub with the clove of garlic. Heat the olive oil over medium heat, add mushrooms and saute for 3-4 minutes, stirring frequently. Add the butter, and stir until melted.
Roll the lemon on the counter, pressing firmly. Cut in half, and squeeze lemon juice over the mushrooms (use both halves).
Place washed salad greens into a serving bowl. Remove the mushrooms from the pan with a slotted spoon, reserving juices. Add mushrooms to the salad.
Return the saute pan with mushroom juices to the stove, add sherry and cook over medium heat about 2-3 minutes, reducing to 1/3 volume. Pour over mushrooms and salad greens. Add snipped chives, and salt and freshly ground pepper to taste.