Subject: Mushroom and Hazelnut Salad
From: Unicorn (unicorn@indenial.com)
Date: Sat Aug 03 2002 - 21:22:48 EDT
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FOOD FUNNY
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Here's a true one from "Lfraboni." It's too bad Max is too young to
read this recipezine.
Our cable company recently began carrying the Food Channel. My
husband and I frequently have it on and watch it with our two small
boys. This past week, my older son went on a preschool field trip to
the local Dion's Pizza. All the kids received a T shirt which
thrilled the daylights out of Max. The next day he dug it out of the
dirty laundry hamper and insisted on wearing it to play group. As he
pulled it over his head he asked, "Will my friends think that I'm a
pizza maker?" I assured him that they would. Glancing down and
proudly smoothing the shirt, he then asked, "Will they think that I'm
an Iron Chef?"
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TODAY'S RECIPE
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You can use the ordinary white button mushrooms in this recipe, or a
selection of "wild" mushrooms such as shiitake, oyster, or portobello
mushrooms. Either way, the combination of mushrooms and toasted
hazelnuts has to be one of the best natural taste combinations around.
Mushroom and Hazelnut Salad
4 Tbs (60 ml) extra-virgin olive oil
8 ounces (225 g) mushrooms, sliced
2 cloves garlic, finely chopped
2 Tbs (30 ml) balsamic vinegar
1 Tbs (15 ml) chopped fresh herbs such as chives,
tarragon, or parsley
1 tsp (5 ml) honey
Salt and freshly ground pepper to taste
Fresh salad greens for 4 to 6 people
1/2 cup (125 ml) chopped hazelnuts (filberts), toasted
Heat 1 tablespoon (15 ml) of the oil in a skillet over moderate heat
and saute the mushrooms until tender, about 5 minutes. Remove from
the heat and set aside. Whisk together the remaining oil, garlic,
vinegar, herbs, honey, salt, and pepper. Toss the salad greens with
half the dressing and place on individual salad plates. Top with the
mushrooms and drizzle with the remaining salad dressing. Garnish with
the hazelnuts. Serves 4 to 6.
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