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.
Read the rest of this entry