Mushroom Salad

Insalata Di Funghi

Cooking With Nick Stellino
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Ingredients:

2 tablespoons olive oil
10 large white button mushrooms, quartered
4 tablespoons corn kernels, fresh or frozenand thawed
4 tablespoons peas, fresh or frozen and thawed
4 tablespoons fava or lima beans, fresh or frozen and thawed
w tablespoons chopped fresh parsley
1 teaspoon chopped garlic
2 tablespoons white wine
4 tablespoons balsamic vinegar
1/4 teaspoon salt
4 ounces mixed baby salad greens (mesclun)
2 tablespoons finely chopped tomatoes
1/2 teaspoon salt
Serves 4
Printable Version
Pour the oil into a large saute pan and heat on high until it ripples and almost starts to smoke. Add the mushrooms and cook until brown on one side, about 3 minutes. Flip the mushrooms onto the other side and cook for 2 minutes. Add the corn, peas, beans, parsley and garlic and cook for 3-5 minutes.
Stir in the wine and cook until the wine is reduced to a glaze, stirring to make sure the vegetables don't stick. Turn off the heat and transfer the cooked vegetables to a bowl.
Deglaze the saute pan with the balsamic vinegar over high heat and reduce by half, approximately 3-5 minutes. Pour the reduced vinegar over the salad greens, sprinkle with 1/4 teaspoon salt and mix well. Distribute the baby salad greens amoung individual plates. Reheat the vegetable mixture over high heat in the saute pan for 1 minute, then spoon on top of the salad greens. Sprinkle with just a bit of chopped tomatoes and the remaining salt. Enjoy and eat.
Chef's Tip:
When you saute the mushrooms over high heat you want to sear them in the juices. To be successful, make sure the oil is sizzling hot before you add the mushrooms. Little details like this will make a big difference in the finished product.
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