Warm Salad Of Mushrooms And Speck
Serves: 3
Leila Emmerich
1 January 1970
Based on User reviews:
49
Spice
46
Sweetness
47
Sourness
39
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
Directions:
1
Trim and clean the mushrooms
2
Shitakes need stems removed
3
Portobellos need stems removed, and the black gills scraped off with a spoon so they won't blacken the entire mixture
4
Lobster mushrooms need a good washing in water
5
The small mushrooms are good left whole
6
Bigger ones are best torn, or cut into slices or chunks
7
Keep it rustic
8
While doing that, melt the butter in the oil in a large skillet on medium-high heat
9
When butter is sizzling, add the mushrooms into pan
10
Toss, and then let sit and cook, tossing every couple of minutes for about 6 to 8 minutes
11
Add a bit of coarse salt, and black pepper
12
Add 2 small ladlefuls of good chicken stock to deglaze the pan, stirring to meld flavors and make a nice glaze over the mushrooms
13
While still in the pan, season the mushrooms with sea salt, and add the olives and Speck
14
Finally, add the oregano leaves, and toss together
15
The mushrooms are great served warm, but they can also be great at room temperature
16
If not serving right away, cover the pan with foil
17
Just before serving, remove the foil and arrange on a nice serving platter