Recipes | Ontario Portobello Mushroom and Walnut Salad
Ontario Portobello Mushroom and Walnut Salad
Serve warm, Ontario-grown portobello mushrooms and toasted walnuts in this delicious recipe for a hearty salad with lots of flavour. Luckily you can enjoy this Portobello Mushroom and Walnut Salad during any season since Ontario mushrooms are available year round!
Ingredients
Servings
- 340g Ontario Portobello Mushrooms (About 4 Large)
- 1/2 Cup Toasted Walnuts, Coarsely Chopped
- 2 Tbsp. Olive Oil
- 2 Tbsp. Balsamic Vinegar
- 8 Cups Mixed Salad Greens
- To Taste Salt & Freshly Ground Black Pepper
- Optional Freshly Grated Parmesan or Crumbled Goat Cheese
For the Dressing:
- 2 Tbsp. Balsamic Vinegar
- 1/3 Cup Olive Oil
- 1 Tbsp. Garlic, Minced
- 1 Tsp. Coarse Grain Mustard
- 2 Tbsp. Lemon Juice
- 1 Tbsp. Chopped Fresh Tarragon (Or 1/2 Tsp. Dried)
- To Taste Salt & Freshly Ground Black Pepper
Instructions
Step 1
Thickly slice mushrooms and sauté in large skillet with 2 tbsp (30 mL) olive oil over medium heat until they start to release juices, about 5 minutes.Step 2
Add 2 tbsp (30 mL) balsamic, salt and pepper and continue cooking until mushrooms are nicely browned and most of liquid has evaporated, about 5 minutes. Stir in walnuts and remove from heat.Step 3
Combine all dressing ingredients and set aside.Step 4
In bowl, toss greens with little vinaigrette. Place on 4 plates and top evenly with warm mushroom mixture. Serve with additional dressing and sprinkle with Parmesan cheese or crumbled goat cheese, if desired.
TIP: You can add crumbled goat cheese or crumbled Parmesan cheese to this salad for a creamy, tangy burst of flavour!
