Crimini Mushroom & Spring Greens

April 10, 2011
0 Ratings
  • Serves 4 generously - up to 6- 8 people
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

What You'll Need
  • DRESSING – make 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
  • 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.
  1. DRESSING – make order to prepare this recipe
  2. Combine and whisk all dressing ingredients together – set aside until needed.
  2. 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.
  3. 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.
  4. Thin slice the mushrooms through the middle. Chop the cippollini. Finely mince the garlic cloves…keep these ingredients separate from each other – set aside.
  5. 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.
  6. 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.
  7. Drizzle in another tablespoon of dressing, add the garlic and a little pepper, toss and cook for another minute.
  8. Arrange the mushroom-onion mixture over the greens.
  9. Top with the walnuts, scatter throughout.
  10. Serve with additional dressing for those who would like more.

See what other Food52ers are saying.

0 Reviews