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Wild Mushroom Salad

Serves two.


    Succulent and tender, wild mushrooms perfectly complement the mildly bitter, nutty taste of curly endive. Serve with dark, whole grain bread for a nutritious and hearty meal.


    Tip: Don't wash the mushrooms as they soak up moisture. Just clean them well with a pastry brush.


    Wild Mushroom Salad


    • 1 medium shallot, minced
    • 2 cloves garlic, minced
    • 3 Tbsp (45 ml) extra-virgin olive oil
    • 1/2 cup (150 g) shiitake mushroom,
    • quartered or halved
    • 1/2 cup (150 g) Chanterelle mushroom
    • 1/2 cup (150 g) oyster mushroom
    • 2 small portobellini mushrooms
    • 1 Tbsp (15 ml) butter
    • Sea salt and fresh ground pepper, to taste
    • 1 cup (250 ml) curly endive
    • (also called frisée lettuce)
    Balsamic-Rosemary Vinaigrette
    • 2 Tbsp (30 ml) aged balsamic vinegar
    • 1 medium shallot, minced
    • 1 clove garlic, minced
    • 1 tsp (5 ml) honey
    • 3 1/2 Tbsp (50 ml) fresh lemon or lime juice
    • 1 tsp (5 ml) fresh rosemary, finely chopped
    • 1 tsp (5 ml) Dijon mustard
    • Sea salt and fresh ground pepper, to taste
    • Dash ground nutmeg (optional)
    • 1/4 cup (60 ml) extra-virgin olive oil



    In a bowl, whisk together all dressing ingredients until emulsified. Let sit for one-half hour then strain.


    In a large pan on medium heat, sauteu0301e hallot and garlic in oil until tender. Add mushrooms and sauteu0301e for five minutes. Do not overcook. Melt butter over mushrooms and season. In a large bowl, toss mushrooms and endive with the vinaigrette and serve.



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