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Melange of Fresh Mushrooms with Pine Nuts on Greens



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6 lb. mixed fresh mushrooms (such as white, portabella, crimini, Shiitake and oyster), sliced or quartered
1 1/2 cups walnut or extra virgin olive oil, divided
6 oz. (1 1/2 cups) finely chopped shallots
3 tbsp. minced garlic
1 cup sherry wine vinegar
1 tbsp. salt
1 1/2 tsp. ground black pepper
7 1/2 lbs. (3 gal.) torn romaine lettuce or spinach leaves
9 ozs. (1 1/2 cups) pine nuts, toasted


  1. 1
    In a skillet sauté mushrooms in 1 cup oil until golden. Transfer to a bowl; set aside.
  2. 2
    In a small skillet sauté shallots and garlic in the remaining 1/2 cup oil until tender. Add vinegar, scraping up any brown bits from skillet. Stir in salt and pepper; pour over mushrooms.
  3. 3
    To serve: For each portion reheat about 1/2 cup mushroom mixture until warm. In a bowl place 2 cups lettuce leaves; toss with warm mushrooms and 1 tbsp. pine nuts. Place on a serving plate. Garnish, if desired, with Enoki mushrooms.

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cuisines European, Other European
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