Wild Mushroom Salad
- Total Time
- 10 minutes
- Rating
- Notes
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Ingredients
Yield:4 servings
- 1tablespoon mushroom broth (see recipe)
- 2teaspoons sherry vinegar
- 2teaspoons minced shallots
- ÂĽteaspoon salt
- â…›teaspoon freshly ground black pepper
- 1tablespoon olive oil
- 2cups mushroom ragout (see recipe)
- 2bunches arugula or watercress
- 2endives, sliced in ÂĽ-inch slices
- 1head of radicchio, sliced
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
79 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 8 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 5 grams protein; 186 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
In a salad bowl, combine the broth, vinegar, minced shallots, salt and pepper. Whisk in the olive oil. Heat the mushroom ragout in a saute skillet over medium heat. When they are warm, cover, remove from the heat and set aside.
- Step 2
Combine the greens in the bowl with the vinaigrette and toss well. Divide between 4 plates, top each with a spoon of mushroom ragout and serve immediately with bread.
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