This incredibly fresh salad can be made days in advance and assembled just before your guests (or family) arrive.
wild mushroom salad
(Makes 4 servings)
what you’ll need:
- 4 cups (1 L) roughly chopped mushrooms (see tips)
- 1 cup (250 mL) roughly chopped onions
- 3 tbsp (45 mL) finely chopped garlic
- ¼ cup (50 mL) canola oil, divided
- ½ cup (125 mL) coconut vinegar (see tips)
- ½ tsp (2 mL) sea salt
- ½ tsp (2 mL) freshly ground black pepper
- 4 cups (1 L) micro greens or salad greens (see tips)
- 1 cup (250 mL) carrot strands (see tips)
- ½ cup (125 mL) roughly chopped basil
instructions:
1. Preheat oven to 350 F.
2. In a large sauté pan, warm 2 tbsp (30 mL) canola oil over high heat. Add Mushrooms and onions and coat in oil and mix well.
3. Transfer to a preheated oven and cook until onions are soft, about 15 minutes.
4. Transfer mushrooms and onions to a bowl and set aside.
5. Place the pan back on the stove and warm over medium heat. Add remaining oil and garlic and cook until garlic becomes fragrant, about 1-2 minutes.
6. Add vinegar, salt and pepper and bring mixture to a boil.
7. Remove from heat and pour warm vinaigrette over mushrooms and onions. Set aside for 30 minutes.
8. To the mushrooms add micro greens, carrots and basil and toss well to evenly coat greens. Transfer to a large plate or bowl and serve immediately.
tips from chef jordan’s kitchen:
- Any mushrooms can be used for this recipe but my favourite are Cremini and Shitake mushrooms.
- Micro greens are readily available at grocery stores but can easily be replaced by your favourite greens. Finely chopped Romaine, Frise, Kale or mixed baby greens are all great alternatives.
- Carrot strands are a staple in my fridge. I peel a carrot to remove dirty exterior and continue peeling the carrot to produce carrot strands. I keep these prepared in an air-tight container in my fridge ready to add to salads, soups or a simple stir-fry.
