James Peterson

Wild Mushroom and Walnut Oil Salad

Preparation info
  • Yield:

    4

    First-course Servings
    • Difficulty

      Easy

Appears in
top 1000Sauces: Classical and Contemporary Sauce Making
Sauces

By James Peterson

Published 1991

  • About

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 1½ lb

Method

  1. 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.
  2. 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.
  3. Pour the vinegar and walnut