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Warm Mushroom Salad with Hazelnuts and Pecorino Recipe

Looking for an easy Warm Mushroom Salad with Hazelnuts and Pecorino recipe? Learn how to make Warm Mushroom Salad with Hazelnuts and Pecorino using healthy ingredients.


Submitted by sailingchef

Makes 2 servings



Totally good as a main course salad served with bread. From seriouseats.com.

Recipe Ingredients for Warm Mushroom Salad with Hazelnuts and Pecorino

1/4 cup hazelnuts
1 tablespoon shallots, diced
1 1/2 tablespoons (sherry) vinegar
4 1/2 tablespoons extra-virgin olive oil
1 pound cremini mushrooms, cleaned, stems removed, and thinly sliced
1 tablespoons butter
3 ounces arugula (or frisÚ)
1/2 cup fresh parsley, chopped (mix chives, tarragon, or parsley)
1/2 teaspoon fresh thyme, chopped
2 tablespoons shallots, sliced
1/8 pound pecorino , thinly shaved
1 Salt and pepper

Recipe Directions for Warm Mushroom Salad with Hazelnuts and Pecorino

  1. Preheat oven to 375░F. Scatter the hazelnuts on a baking sheet and place in the oven for 8 to 10 minutes, or until toasted. Shake every other minute or so. When done, transfer to a towel and rub off the skins. Let cool, and then roughly chop.

  2. Combine the diced shallots, sherry vinegar, and 1/4 teaspoon of salt in a bowl. Let sit for five minutes. Then slowly whisk in 2 1/2 tablespoons of the oil.

  3. Pour the rest of the oil into a large skillet set over medium-high heat. Add 1/2 tablespoon of butter. When the butters starts to foam, add half of the mushrooms, along with half the thyme. Season with salt and pepper. Cook for 5 minutes, stirring often, until soft. Transfer the mushrooms to a bowl and repeat process with the other half of the mushrooms.

  4. When the second batch of mushrooms is done, return the first batch along with the sliced shallots. Cook for two minutes.

  5. Place the greens on a platter. Add the herbs, and then the hot mushrooms and shallots. In the now empty skillet, pour in three-quarters of the vinaigrette. Stir it well, until it warms from the residual heat in the pan. Season the dressing with salt and pepper to taste. Then pour it over the salad. Top with the shaved cheese and chopped hazelnuts.

Categories

Nuts, Vegetables, First Course, Main Dish, Italian

Nutrition Facts
Serving Size 386.1g
Amount Per Serving
Calories
611
Calories from Fat
485
% Daily Value*
Total Fat
53.9g
83%
Saturated Fat
14.0g
70%
Trans Fat
0.0g
Cholesterol
44mg
15%
Sodium
871mg
36%
Potassium
1383mg
40%
Total Carbohydrates
16.2g
5%
Dietary Fiber
3.6g
14%
Sugars
5.4g
Protein
20.4g
Vitamin A 53% Vitamin C 47%
Calcium 49% Iron 20%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B+
  Good points
  • Low in sugar
  • High in selenium
  •   Bad points
  • High in saturated fat
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