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Warm Mushroom Salad with Hazelnuts & Pecorino

Yield: 4 large servings or 6 small servings Time: 30 minutes
via Deb Perelman, the blogger of Smitten Kitchen

Ingredients - 1/2 cup hazelnuts - 2 ta ble spo o ns fi nel y di ce d shal l o t s - 3 ta ble spo o ns she rry or a w hi te w i ne v i nega r - 9 t abl espo o ns e xt ra-v ir gi n ol i v e o i l - 2 pounds mus hroom s (cre mini or a mix of wild mush rooms ), c leane d, slic ed - 2 ta ble spo o ns uns al te d butt er - 6 o unce s sa l ad gree ns suc h a s fri sé , a rugul a o r a m ix o f yo ur c ho i c e - 1 cu p mi x o f fre sh her b s ( op t i o nal ) suc h as c hi v es, t arra go n - 1 te aspoon fres h thy me or a couple pinc he s of dried - 1/4 c up slic ed s hallot s - 1/4 pound pe corino, Roman o would also wor k) or Parme san -R eggiano
g

P roc edu re 1. Preh eat t he ov en to 37 5 °F. T o ast t he haz el nuts o n a ba ki ng shee t fo r 8 t o 1 0 mi nu tes , ro l l in g t hem aro und o nc e o r t wi c e t o mak e sure the y t o ast ev enl y . Ru b nuts i n a dis h t ow el t o rem ov e s ki ns the n l et c oo l . Cho p t he haz elnut s c oa rsely . 2. W hi sk t he sha l lo t s, v in egar, 1 /2 te aspo o n s al t t oge the r in a bo w l and l et s i t fo r fi ve mi nut es ( t his w i l l s o fte n and a l mos t pi c kl e the shal l o ts ), bef ore wh is ki ng i n 5 t abl espo o ns o l i ve oi l . 3. Hea t a l arge saut é pa n o ve r medi um -hi gh he at. A dd 2 tabl e spo on s o l i ve oi l a nd 1 t abl espo o n but te r unt il the but ter fo ams. Add ha lf the mushro o ms, hal f t he t hy me an d sea so n wi t h sa lt and pe pper. Saut é t he mus hro o ms fo r abo ut 5 m in ute s, unt i l t hey ’r e so fte ned but no t l i mp (y o ur co o ki ng t im e wi l l depend o n t he t ype o f mus hroom s you us ed). 4. Trans fer mushrooms to a plate t hen r epeat with the se cond h alf. When t hey a re c ook ed, r etu rn t he firs t half o f the mushr oo ms to the pan t hen t os s i n sl i c ed sh al l ot s, c oo k i ng fo r an addi t i ona l 2 m in ute s. 5. Spre ad sal ad gree ns o n a pl at e. Spri nk le f resh he rbs o n t o p, i f usi ng. Spoo n ho t mus hro oms o v er th e sal ad gree ns. Pour th ree- quar ter s of the v inaigret te in the sa uté pan and swirl it in the pan unt il hea ted. Seas on it w i th 1/ 4 t eas poo n s al t and f resh ly gro und bl ac k pe pper. Po ur o v er sal ad and t o ss ca reful l y . Adjust t o ta ste — y ou m ay n eed more salt , pe pper, vina igret te or e ve n more sh erry vine gar. 6. U se a v ege ta ble peel e r to sha ve che ese ov er the s al ad. Spri nk l e w i th ha zel nut s. Serv e i mm edi at el y.