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Warm Mushroom Salad

This mushroom salad is the perfect recipe for a special occasion, yet easy enough for a weeknight.

Warm mushroom salad on creme fraiche, topped with gremolata

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Warm Mushroom Salad

Makes 2

What you'll need:

3 tbsp butter, divided

2 tbsp EVOO 

1 pkg @hearteefoods chestnut mushrooms, separated & woody ends removed 

1 pkg @hearteefoods lions mane mushrooms, torn into bite size pieces 

1 small shallot, minced 

2 garlic cloves, minced 

1/2 tsp dried thyme

Salt & pepper, to taste 


1/3 cup chopped parsley 

1 garlic clove, grated 

1 lemon, zested 

For serving

1/2 cup creme fraiche




Add 2 tbsp butter & EVOO to a large skillet over medium heat. When the butter has melted, add both varieties of @hearteefoods mushrooms to the skillet and cook for 15-20 minutes, stirring occasionally. Push the mushrooms to the outside of the skillet. Add the remaining 1 tbsp butter to the centre of the pan. When the butter melts stir in the minced shallots, garlic, dried thyme, and salt and pepper. Cook for 5 minutes. Turn off the heat. 

Combine parsley, grated garlic and lemon zest in a bowl, and set aside. 

To serve: Smear cream fraiche on the bottom of a serving plate, then scatter a handful of arugula on top. Pile the mushrooms on top, followed by spooning the gremolata over the mushrooms. Serve with warmed baguette

Enjoy, my friends!

Chef Jill's Signature



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