Advertisement
Wild Mushroom and Walnut Oil Salad
Preparation info
- Yield:
4
First-course Servings - Difficulty
Easy
Appears in
Published 1991
Be sure to use walnut oil made from roasted nuts (see “Nut Oils,”) when flavoring this salad. The greater your collection of wild mushrooms, the tastier the salad. The confit is optional.
Ingredients
| wild mushrooms |
Method
- Clean the mushrooms and cut them into thick slices; if they are small, leave them whole. When cutting them in pieces, follow the contours of the mushroom to respect its shape.
- Heat the duck fat in a large sauté pan until it ripples and toss in the mushrooms. Sauté over high heat until browned and fragrant, about 10 minutes.
- Pour the vinegar and walnut
Part of
Advertisement
Advertisement
The licensor does not allow printing of this title