Autumn Mushroom Salad

Feel free to substitute domestic mushrooms such as cremini, shiitake or portabella in place of the wild mushrooms.

1 loaf French bread, sliced 1/2 inch thick
1/4 cup olive oil, plus additional for brushing bread
3 tablespoons grated Parmesan cheese
6 cups mixed salad greens
3 large shallots, thinly sliced
3/4 pound chanterelles, sliced lengthwise
3/4 pound oyster mushrooms, sliced lengthwise
1 tablespoon freshly squeezed lemon juice
2 teaspoons red wine vinegar
1/2 teaspoon salt
Freshly ground black pepper

Heat oven to 375°F. Lightly brush both sides of the bread slices with olive oil; place in single layer on baking sheet. Sprinkle with Parmesan cheese. Bake until bread is lightly browned, about 10 minutes. Remove from oven and set aside.

Arrange greens in strips down the center of 4 serving plates. Heat 1/4 cup oil in large skillet over medium heat. Add shallots; sauté for about 2 minutes. Add chanterelles. Increase heat to medium-high and sauté for 3 to 4 minutes. Add oyster mushrooms; sauté for about 5 minutes longer. Remove from heat; add lemon juice, vinegar, salt and a good grinding of black pepper. Toss gently to mix. Divide mushrooms evenly between the 4 plates. Arrange toasted bread slices along the sides. (4 servings.)

Adapted from Abundantly Wild: Collecting and Cooking Wild Edibles in the Upper Midwest (, by Teresa Marrone. (c) Teresa Marrone; used with permission.

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