- 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
Method
- 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.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- 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
