Author Notes: Wintery salad. Good over Arugula or crostini as an appetizer. —Cordelia
Serves: 4-6
Ingredients
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1
small box of button mushroom
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3
big portabella mushrooms
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3
cloves of garlic minced
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2
tablespoons chopped parsley
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2
tablespoons butter
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1
tablespoon olive oil
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3
tablespoons chopped roasted pecans
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2
tablespoons grated parmesan cheese
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1
tablespoon balsamic vinager
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2
tablespoons gorgonzola cheese
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juice of half a lemon
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2
tablespoons olive oil
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2
teaspoons balsamic vinegar
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salt and pepper
Directions
- Chop the mushrooms into small cubes.
- Warm the butter and one tablespoon of the olive oil in a wide pan. Add the garlic and satue for 1 minute. Don’t let it brown.
- Add the mushrooms and a pinch of salt. Satue until brownish and all the liquid evaporated. About 15 minutes. Mix from time to time.
- Add the parsley, a bit more salt, pepper and pecans. satue a bit more.
- Take of the heat and add the Parmesan. Add one tablespoon of balsamic vinegar and mix.
- Mix the arugula with the lemon juice, 2 tablespoons of balsamic vinegar and 2 tablespoons of oilve oil. mix well and put in a serving dish.
- put the mushrooms on top of the arugula and sprinkle with the Gorgonzola.