Wild Mushroom Salad Tools Email this article Print this article YouNews™ Digg this! Save to Delicious Post to Facebook Share on Twitter Close Story Published: Mar 31, 2008 at 1:09 PM PDT Story Updated: Mar 31, 2008 at 1:09 PM PDT By Todd Johnson Ingredients Wild Mushroom Salad - 9/20/2002 3 cups wild mushrooms 2 Tbl. butter 4 Tbl. minced shallots 1 tsp. minced garlic 1 tsp. thyme 1 tsp. chives 1/8 cup Balsamic vinegar 1/4 cup olive oil 3 cups mixed greens Salt and pepper to taste Directions Brush dirt off of wild mushrooms, but don't wash them with water. Chef Rautureau says cleaning them with water will make them soft and mushy. You can use Chanterelles, Lobster, Coral, Matsutakes or any others available in your local market. In a small saute pan, melt butter over high heat. When the butter turns a hazelnut brown color, add sliced mushrooms. Saute until they start changing color, then add shallots, garlic and thyme. Remove pan from heat and add chives. In a seperate bowl, mix Balsamic vinegar and olive oil. Toss in mixed greens. Season with salt and pepper. Arrange salad on a plate surrounded by the mushrooms. Serves 4. Recipe from Thierry Rautureau, Rover's Return to Recipes

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