- Prep Time
- 12 mins
- Total Time
- 20 mins
- Serves
- Serves 8
Ingredients
- Pickled Mushrooms:
- 3
- cloves garlic, thinly sliced
- 2 tbsp
- olive oil
- 30 mL
- 1 lb
- button mushrooms
- 454 g
- 1/2 cup
- dry white wine
- 125 mL
- 1/4 cup
- white wine vinegar
- 60 mL
- 2 tbsp
- chopped fresh thyme leaves
- 30 mL
- 1/2 tsp
- ground coriander
- 2 mL
- salt and pepper to taste
- Vinaigrette:
- 4 tsp
- sherry vinegar
- 20 mL
- 3 tbsp
- olive oil
- 45 mL
- 2 tbsp
- finely chopped shallots
- 30 mL
- 1/2 tsp
- salt
- 2 mL
- 1/4 tsp
- pepper
- 1 mL
- Salad:
- 8 cups
- mâche salad
- 2 L
- 3
- endives, thinly sliced in julienne strips
- 1/4 cup
- shaved Parmesan cheese
- 60 mL
Directions
Step 1
In a large saucepan over medium heat, sauté garlic in olive oil until golden brown, about 2 min. Add mushrooms, wine, vinegar, thyme, coriander, and salt and pepper to taste. Cover and cook mushrooms, until tender 5 to 7 min.
Step 2
In a small bowl, combine sherry vinegar, olive oil, shallots, salt and pepper.
Step 3
Remove mushrooms from liquid and cut in half if large. Combine with mâche and endive in a large salad bowl. Drizzle with vinaigrette and toss gently. Garnish each serving with cheese shavings.
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Nutrition Facts
- Nutrition Description:
- Per serving (1/8 of the recipe)
- Calories:
- 130
- Fat:
- 10 g
- Saturated Fat:
- 2 g
- Carbs:
- 4 g
- Fibre:
- 1 g
- Cholesterol:
- 5 mg
- Protein:
- 4 g
- Sodium:
- 290 mg
- Potassium:
- 330
