Warm Mishroom Salad With Pistou Vinaigrette
- 1# mixed mushrooms, e.g., shiitake and oyster, trimmed and cut in 1.5 in pices; about 13 ounces.
- 1/4 cup dry white wine
- 1/4 olive oil
- 3/4 tsp salt plus more to taste
- Fresh grnd pepper
- 2 sm garlic cloves
- 1/4 c grated pecorino, plus more shavings for garnish
- 1.25 cups loosely packed herbs e.g., tarragon, basil, parsely, thyme or oregano, coarsely chopped
- 6 oz mix green greens
- 1 T sherry vinegar
- 1. Heat oven to 350. Arrange mushrooms on pice of foil; season with wine, 3 T oil, sale and pinch of peper. Slice 1 close garlic, scatter over mushrooms. fold foil to create loose pkg. Bake until mushroom tender15 to 20 mins. Transfer to large b owl. (2) Finely chop remaining garlic close; add to bowl along with pecorino andd chopped herbs. Toss and season to taste with salt and pepper. (3) place greens in a bowl; season wiht remaining oil, salt, peper andd vinegar. Arrange greens on serving plates adn top withmushroom mixture. Garnish with shavings of pecorino.
mushrooms, white wine, olive oil, salt, fresh grnd pepper, garlic, pecorino, herbs eg, green greens, t
Taken from www.epicurious.com/recipes/member/views/warm-mishroom-salad-with-pistou-vinaigrette-50028406 (may not work)