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Warm Mushroom Salad with Hazelnuts

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 4
  • 25 min
  • 30 min
  • $$
Gatheredtable

Ingredients

  • 1/2 cup hazelnuts
  • 1 shallot
  • 3 tablespoons red wine vinegar
  • 1/2 teaspoon sea salt
  • pinch of black pepper, to taste
  • 6 tablespoons extra virgin olive oil, divided
  • 1 pound mushrooms, sliced
  • 1 tablespoon unsalted butter
  • 1 teaspoon fresh thyme
  • 6 ounces mixed greens
  • 4 ounces parmesan cheese, shaved

Directions

Prep: 1. Preheat oven to 375. 2. Slice shallot. Dice 2 tablespoons of the sliced shallot for the dressing. 3. Slice mushrooms. Chop thyme and shave cheese. Make: 1. Make the dressing by whisking together diced shallots, vinegar, and salt together, set aside. 2. Heat a dry skillet over medium high heat and toast hazelnuts for 5-8 minutes, until fragrant. 3. Meanwhile, heat 2 tablespoons of oil and 1 tablespoon of butter in a large skillet over medium-high heat. 4. Add the mushrooms, and thyme and season with salt and pepper to taste. Saute mushrooms for about 5 minutes. 5. Add in sliced shallots to mushrooms and saute for an additional 2 minutes. 6. Whisk in remaining 1/4 cup of olive oil into the dressing. 7. Serve salad greens topped with hot mushrooms, hazelnuts, cheese and drizzeled with dressing. Add salt and pepper to taste.

Goes great with these recipes

Pasta with Fried Eggs
Roasted Cod with Hazelnuts
Grilled Blackened Tilapia
Roasted Chicken Legs with Lemon & Thyme
Everyday Roast Chicken

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