Warm Mushroom and Stilton Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Sautéed mushrooms are a classic steakhouse side dish. Here they pair nicely with Stilton, the aristocratic English blue cheese. Improv: Try a less pricey combo of baby bellas and shiitakes. Instead of Stilton, go for Roquefort or Maytag blue. Mâche or arugula can stand in for the lettuce mix. Ingredients:
1 1/2 ounces pancetta |
3 large shallots |
1 pound fresh chanterelle mushrooms |
2 ounces stilton |
6 tablespoons olive oil |
salt and freshly ground black pepper, to taste |
1 tablespoon plus 2 teaspoons sherry wine vinegar |
1 4- to 5-ounce bag bordeaux lettuce mix |
Directions:
1. Chop pancetta. Thinly slice shallots. Brush sand off 1 pound fresh chanterelle mushrooms and cut into 1/2-inch-thick slices. Crumble Stilton.
2. Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the pancetta and shallots; sauté until beginning to brown. Add 2 more tablespoons olive oil, then the mushrooms. Sprinkle with salt and freshly ground black pepper. Sauté until the mushrooms are just tender, about 5 minutes. Add 1 tablespoon Sherry wine vinegar and boil until evaporated, stirring constantly. Remove from heat.
3. Pour lettuce mix into a shallow salad bowl. Add 2 tablespoons olive oil and toss. Add 2 teaspoons Sherry wine vinegar, season with salt and pepper, and toss again. Add the mushrooms and cheese; toss lightly and serve immediately.
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