Warm Mushroom Salad with Gorgonzola and Peacns

By • November 17, 2009 • 0 Comments

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Author Notes: Wintery salad. Good over Arugula or crostini as an appetizer. Cordelia

Serves 4-6

  • 1 small box of button mushroom
  • 3 big portabella mushrooms
  • 3 cloves of garlic minced
  • 2 tablespoons chopped parsley
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 3 tablespoons chopped roasted pecans
  • 2 tablespoons grated parmesan cheese
  • 1 tablespoon balsamic vinager
  • 2 tablespoons gorgonzola cheese
  • juice of half a lemon
  • 2 tablespoons olive oil
  • 2 teaspoons balsamic vinegar
  • salt and pepper
  1. Chop the mushrooms into small cubes.
  2. Warm the butter and one tablespoon of the olive oil in a wide pan. Add the garlic and satue for 1 minute. Don't let it brown.
  3. Add the mushrooms and a pinch of salt. Satue until brownish and all the liquid evaporated. About 15 minutes. Mix from time to time.
  4. Add the parsley, a bit more salt, pepper and pecans. satue a bit more.
  5. Take of the heat and add the Parmesan. Add one tablespoon of balsamic vinegar and mix.
  6. Mix the arugula with the lemon juice, 2 tablespoons of balsamic vinegar and 2 tablespoons of oilve oil. mix well and put in a serving dish.
  7. put the mushrooms on top of the arugula and sprinkle with the Gorgonzola.
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Tags: Easy, fall, fall, mediterranean, savory, Vegetarian, winter

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