Though it’s an oxymoron, a warm salad is the perfect starter or main course for your table any time of the year, and I have just the recipe for you: sherry-braised mushrooms sautéed with shallots, thyme, and garlic, tossed with mixed greens, toasted hazelnuts and shaved Pecorino cheese.
Mushrooms are a great alternative to meat in a salad as they’re savory and hearty, pairing well with a variety of vinegars, nuts and cheeses. Many varieties of mushrooms are widely available in the winter and early spring months, which is why this is the perfect time to go foraging for tasty fungi at your local grocery store.
Though I didn’t go out and dig them up in my backyard, I’m using the term “wild mushrooms” with this dish because species of edible mushrooms that are either cultivated or harvested wild can be used in it. Examples of cultivated (or farmed) mushrooms include shiitake, Portobello, cremini, oyster, trumpet, etc.; mushrooms that are most commonly harvested wild (foraged) include truffle, matsutake, chanterelle, hedgehog, and, of course, the psilocybin-containing hallucinogenic ones (which I wouldn’t advise using in this recipe). Unless you’re a seasoned mushroom hunter, your safest bet is probably to buy them at the grocery store.
The key to this salad is adding the freshly sautéed mushrooms straight from the pan to the salad greens and tossing them together seconds before serving. The greens will wilt a few minutes after the hot mushrooms are added, so you don’t want them to wilt too soon before they’re eaten — they won’t taste bad, but a soggy pile of salad just isn’t pretty to look at.
Enjoy this salad as a main or first course, and pair it with a zesty Sauvignon Blanc or a medium-bodied Pinot Noir.
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What if I said that you could take an amazing dish that’s traditionally made with beef and make it equally as delicious with a swap-out of mushrooms?
If you’re thinking about taking on the seemingly daunting task of cooking for your sweetheart this Valentines Day, but haven’t a clue what to make, then you’ve come to the right place. Yes, you could go the usual route and do the steak and potatoes thing, but it’s so…common. And what if your date isn’t of the omni/carnivore persuasion, eh? What if I said that you could take an amazing dish that’s traditionally made with beef and make it equally as delicious with a swap-out of mushrooms? Now you’re curious. Read on.
The following is a great twist on the classic French dish, Boeuf (beef) Bourguignon, where beef stew meat is cooked with carrots, onions, herbs and tomato paste. It is then simmered in red wine until the beef is tender and the sauce has thickened and concentrated all of those lovely flavors into a savory, gravy-like sauce. This mushroom bourguignon replaces the beef with hearty mushrooms, like portobellos and criminis, but uses the same techniques — and most of the same ingredients — as the original. The traditional dish uses pearl onions, but I opted for peas as they give the dish some more color. Even better, this mushroom version takes a fraction of the time to cook.
Lastly, I must give credit where it’s due. This recipe was adapted from the original incarnation of Mushroom Bourguignon by Deb Perelman on SmittenKitchen.com. It’s featured in her new cookbook, The Smitten Kitchen Cookbook, and the first time I laid eyes on the recipe — and the book — I was smitten. I highly recommend picking up this book; it’s full of dazzling looking dishes that are great for cooks of any skill level, and it features both meat and vegetarian main dishes.
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