Mushroom Steak Salad With Walnut Vinaigrette Food

WARM STEAK-AND-MUSHROOM SALAD

Steps:

• Heat a large heavy-bottomed skillet over medium-high heat. Sprinkle steak with 1 teaspoon of the salt and 1/2 teaspoon of the pepper; place in skillet and cook 8 minutes, turning half-way through, for medium-rare. Remove from skillet and keep warm.
• Add oil to skillet and cook mushrooms 3 minutes; remove from skillet and keep warm.
• Raise heat to high; add broth, wine, and garlic and cook until reduced to 1/2 cup, 10 minutes. Stir in remaining salt and pepper.
• Remove 4 tablespoons of broth mixture and toss with spinach in a large bowl; divide spinach among four plates.
• Top with sliced steak and mushrooms; drizzle with remaining broth mixture.

MUSHROOM STEAK SALAD WITH WALNUT VINAIGRETTE

Steps:

• In a large skillet over medium heat, cook steak in 1 tablespoon olive oil until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 4-6 minutes on each side. Remove from the skillet; let stand for 5 minutes before slicing., Meanwhile, in the same skillet, saute mushrooms until tender. In a small bowl, combine vinegar and thyme. Whisk in walnut oil and remaining olive oil. Stir in walnuts. , Divide salad greens and shallot between 2 serving bowls. Cut steak into slices. Top salads with steak and mushrooms. Drizzle with dressing; sprinkle with cheese.

MUSHROOM AND WALNUT SALAD

Steps:

• In a bowl, combine mushrooms, walnuts, sour cream, green onions, lemon juice, salt, and pepper; cover and refrigerate until serving.
• To serve, arrange lettuce leaves to form a nest in 4 serving bowls; spoon mushroom salad into lettuce and serve.