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Author Notes: I love crimni mushroom, sometimes marketed as portabellini, an immature white mushroom after its flesh has darkened and in maturity it is called portobello. This salad dressing consists of ingredients I played around with to accentuate the earthy, meaty, mushroom. —lapadia
Serves 4 generously - up to 6- 8 people
DRESSING – make first...in order to prepare this recipe
- 2 tablespoons sherry
- 2 tablespoons balsamic vinegar
- 1 tablespoons Dijon
- 1-1/2 tablespoon tamari (low sodium)
- 1/2 teaspoon fresh ground nutmeg
- 8 grinds of fresh pepper
- 1-2 tablespoons honey (to taste)
- 1/4 cup walnut oil
- Combine and whisk all dressing ingredients together – set aside until needed.
- 10 large portabellini mushrooms – thin sliced through the center
- 1/2 cup chopped walnuts
- Sea Salt
- 1 shallot – chopped finely
- 2 cloves finely minced garlic
- 4 cups spring greens – rinsed and drained.
- Fresh ground pepper.
- Toast the walnuts: toss the walnuts with 1-1/2 tablespoons of the prepared dressing, add a sprinkle of sea salt. Oil a small baking sheet with 1 tablespoon walnut oil, add the coated walnuts and toast in a pre-heated 350° oven for 8 minutes, stir half way through.
- After taking out of the oven, scrape the walnuts onto a plate, ASAP, so that they don’t stick to the baking sheet. Set aside until needed.
- Thin slice the mushrooms through the middle. Chop the cippollini. Finely mince the garlic cloves…keep these ingredients separate from each other – set aside.
- Rinse and drain the greens, then toss with a few drizzles of the dressing, enough to lightly coat. Evenly add to salad plates or onto the cooled phyllo shell - if using one.
- Heat 2 tablespoons of the dressing over medium heat in a large skillet. Add the shallot and cook until softened a bit, about 2-3 minutes. Add mushrooms, stir gently, to coat, cook just until they start to release their juices, about 5 minutes.
- Drizzle in another tablespoon of dressing, add the garlic and a little pepper, toss and cook for another minute.
- Arrange the mushroom-onion mixture over the greens.
- Top with the walnuts, scatter throughout.
- Serve with additional dressing for those who would like more.
- This recipe was entered in the contest for Your Best Greens
- This recipe was entered in the contest for Your Best Mushrooms
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