Mixed Mushroom and Pea Shoot Salad Recipe

Name: Mixed Mushroom and Pea Shoot Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup extra-virgin olive oil; 1 shallot, thinly sliced; 1 pound mixed mushroomssuch as oyster, cremini and stemmed shiitakethinly sliced; 1 teaspoon chopped thyme leaves; Salt and freshly ground pepper; 2 tablespoons dry sherry; 1 tablespoon Dijon mustard; 1 1/2 tablespoons sherry vinegar; 1 tablespoon minced flat-leaf parsley; 6 ounces pea shoots; 2 ounces Parmigiano-Reggiano cheese, shaved

Servings: persons

1/2 cup extra-virgin olive oil
1 shallot, thinly sliced
1 pound mixed mushroomssuch as oyster, cremini and stemmed shiitakethinly sliced
1 teaspoon chopped thyme leaves
Salt and freshly ground pepper
2 tablespoons dry sherry
1 tablespoon Dijon mustard
1 1/2 tablespoons sherry vinegar
1 tablespoon minced flat-leaf parsley
6 ounces pea shoots
2 ounces Parmigiano-Reggiano cheese, shaved

1
In a large skillet, heat 1/4 cup of the olive oil.
2
Add the shallot and cook over high heat, stirring, until fragrant, about 30 seconds.
3
Add the mushrooms and thyme, season with salt and pepper and cook, stirring occasionally, until browned, 8 to 10 minutes.
4
Add the sherry and cook until evaporated, about 1 minute.
5
Remove from the heat.
6
In a large bowl, whisk the mustard with the vinegar.
7
Gradually whisk in the remaining 1/4 cup of olive oil and season with salt and pepper.
8
Stir in the mushrooms and parsley and refrigerate until the mushrooms are cool, about 15 minutes.
9
Add the pea shoots and Parmigiano-Reggiano shavings to the mushrooms and toss, then serve.

353

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 cup extra-virgin olive oil, 1 shallot, thinly sliced, 1 pound mixed mushroomssuch as oyster, cremini and stemmed shiitakethinly sliced, 1 teaspoon chopped thyme leaves, and more.

Yes, Mixed Mushroom and Pea Shoot Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Mixed Mushroom and Pea Shoot Salad

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