Mushroom salad

    22 minutes

    Dress salad leaves with a port wine and mushroom saute, and garnish with crème fraîche and dried cranberries.

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    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

    Preparation:10min  ›  Cook:12min  ›  Ready in:22min 

    1. 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.
    2. 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.
    3. 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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