Sages Mushroom Salad Food

MUSHROOM SALAD

Steps:

• Toss 1 pound thinly sliced button mushrooms with 3 tablespoons lemon juice, 2 tablespoons olive oil and 2 tablespoons each chopped parsley, dill and chives in a bowl. Season with salt and pepper.

WILD MUSHROOM AND MIZUNA SALAD WITH WHITE TRUFFLE VINAIGRETTE AND SAGE

Steps:

• Heat oil in large pan over high heat until almost smoking. Add mushrooms and cook until golden brown. Add garlic and cook 1 minute. Divide mizuna and mushrooms among 4 plates. Drizzle with the White Truffle Vinaigrette and sprinkle with sage.
• Place shallots, vinegar and mustard in a blender and blend until smooth. With the motor running add olive oil and blend until emulsified. Add truffle oil, salt and pepper and blend for 2 seconds more.

SAGE'S MUSHROOM SALAD

Steps:

• Squeeze lemon over mushrooms in large bowl.
• Whisk mustard and yolk in another bowl; blend in water and vinegar.
• Whisk in oil in thin stream; season to taste with salt and pepper.
• Stir in cheese,chives and pimiento.
• Pour over mushrooms and toss well.

SAGE'S MUSHROOM SALAD

Steps:

• Squeese lemon over mushrooms in large bowl. Whisk mustard and yolk in another bowl. Blend in water and vinegar. Whisk in oil in thin stream. Season with salt and pepper stir in cheese and pimiento. Pour over mushrooms and toss well.

ASPARAGUS AND MUSHROOM SALAD

Steps:

• Steam the asparagus for three to five minutes, depending on how thick the stalks are. It should be tender but still have some bite. Rinse with cold water, and drain for a minute on a kitchen towel. Cut into 1-inch lengths. Place in a salad bowl, and toss with the mushrooms, herbs and arugula.
• Whisk together the lemon juice, salt and pepper, garlic and olive oil. Toss with the asparagus mixture and the slivered Parmesan, and serve.