Warm Mushroom Salad with Hazelnuts Recipe

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


Submitted by windigo1013

Makes 4 servings



Relatively quick. http://smittenkitchen.com/2010/03/warm-mushroom-salad-with-hazelnuts/#more-5808

Recipe Ingredients for Warm Mushroom Salad with Hazelnuts

1/2 cup hazelnuts
2 tablespoons finely diced shallots
3 tablespoons white wine vinegar
9 tablespoons extra-virgin olive oil
2 pounds mushrooms (cremini or a mix of wild mushrooms), cleaned and sliced
2 tablespoons unsalted butter
6 ounces mixed baby greens
1 teaspoon fresh thyme or a couple pinches of dried
1/4 cup sliced shallots
1/4 pound parmesan cheese

Recipe Directions for Warm Mushroom Salad with Hazelnuts

  1. Preheat the oven to 375°F. Toast the hazelnuts on a baking sheet for 8 to 10 minutes, rolling them around once or twice to make sure they toast evenly. Rub nuts in a dish towel to remove skins then let cool. Chop the hazelnuts coarsely.

  2. Whisk the shallots, vinegar, 1/2 teaspoon salt together in a bowl and let sit for five minutes (this will soften and almost pickle the shallots), before whisking in 5 tablespoons olive oil.

  3. Heat a large sauté pan over medium-high heat. Add 2 tablespoons olive oil and 1 tablespoon butter until the butter foams. Add half the mushrooms, half the thyme and season with salt and pepper. Sauté the mushrooms for about 5 minutes, until they?re softened but not limp (your cooking time will depend on the type of mushrooms you used).

  4. Transfer mushrooms to a plate then repeat with the second half. When they are cooked, return the first half of the mushrooms to the pan then toss in sliced shallots, cooking for an additional 2 minutes.

  5. Spread salad greens on a plate. Sprinkle fresh herbs on top, if using. Spoon hot mushrooms over the salad greens. Pour three-quarters of the vinaigrette in the sauté pan and swirl it in the pan until heated. Season it with 1/4 teaspoon salt and freshly ground black pepper. Pour over salad and toss carefully. Adjust to taste ? you may need more salt, pepper, vinaigrette or even more sherry vinegar.

  6. Use a vegetable peeler to shave cheese over the salad. Sprinkle with hazelnuts. Serve immediately.

Categories

Salads

Nutrition Facts
Serving Size 371.0g
Amount Per Serving
Calories
565
Calories from Fat
450
% Daily Value*
Total Fat
50.0g
77%
Saturated Fat
13.0g
65%
Trans Fat
0.0g
Cholesterol
35mg
12%
Sodium
523mg
22%
Potassium
873mg
25%
Total Carbohydrates
15.0g
5%
Dietary Fiber
4.3g
17%
Sugars
4.4g
Protein
20.0g
Vitamin A 23% Vitamin C 14%
Calcium 38% Iron 15%
* 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 cholesterol
  • Low in sugar
  •   Bad points
  • High in saturated fat
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