Mushroom salad
22 minutes
Dress salad leaves with a port wine and mushroom saute, and garnish with crème fraîche and dried cranberries.
Lynn Lewis
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Ingredients
Serves: 4
- 1 head red or green oak leaf lettuce, or a mixture of both
- 250 g brown cap or chanterelle mushrooms
- 2 sprigs rosemary
- 4 sprigs thyme
- 3 tablespoons olive oil
- 3 shallots, finely chopped
- 2 tablespoons red wine vinegar
- 2 tablespoons port wine
- salt and freshly ground black pepper
- 2 tablespoons crème fraîche or light sour cream
- 3 tablespoons dried cranberries
Directions
Preparation:10min ›
Cook:12min ›
Ready in:22min
- Tear lettuce into small pieces. Use to line a serving bowl. Wipe mushrooms with paper towel. Trim and cut large ones in half. Finely chop rosemary and thyme leaves.
- Heat oil in a large frying pan. Sauté shallots until transparent. Add mushrooms and cook until golden brown, stirring occasionally. Add chopped herbs, saving a little for garnish; sauté briefly.
- Add vinegar and port wine to mushroom mixture. Cook, uncovered, until mixture is slightly reduced, about 2 minutes. Add salt and pepper to taste. Spoon over prepared salad. Spoon a little crème fraîche or light sour cream onto each portion. Sprinkle with dried cranberries.
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