Mixed mushroom salad
- 2 shallots, thinly sliced
- 1½ tablespoons olive oil, plus extra for drizzling
- 2 tablespoons butter
- 1¼ pounds mixed mushrooms (see above), thinly sliced
- squeeze of lemon juice
- 1–2 tablespoons walnut oil
- large handful of fresh flat-leaf parsley, leaves roughly chopped
- 4 ounces small arugula or mixed salad leaves
Instructions:
The earthy flavor of wild mushrooms is unbeatable. When they are not in season, use a mixture of shiitake, oyster, portabello, and/or cremini mushrooms.
- Place a wide frying pan over medium heat. Sauté the shallots in the olive oil until soft, 4–6 minutes. Add the butter to melt. As it begins to foam, add the mushrooms and some salt and pepper. Toss over high heat until the mushrooms are lightly browned and any liquid released has evaporated, 2–3 minutes.
- Tip the sautéed mushrooms and shallots into a bowl. Squeeze a little lemon juice over them and drizzle on the walnut oil. Add the chopped parsley and season to taste.
- Just before serving, toss the arugula or salad leaves with a little lemon juice and olive oil, then place neat piles on each serving plate. Divide the mushrooms among the plates and serve.