For ➍50 g hazelnuts
2 tbs finely diced shallots
3 tbs sherry or a white wine vinegar
9 tbs extra-virgin olive oil
1 kg button or assorted mushrooms, cleaned & sliced
2 tbs salted butter
175 g salad greens such as frisé or arugula
25 g mix of fresh herbs (chives, tarragon...)
1 ts fresh thyme or a couple pinches of dried
1-2 sliced shallots
125 g pecorino or Parmigiano
Preheat the oven to 190°C. Toast the hazelnuts on a baking sheet for 8 to 10 m, rolling them around once or twice to make sure they toast evenly. Rub nuts in a dish towel to remove skins then let cool. Chop the hazelnuts coarsely.
Whisk the shallots, vinegar, ½ ts salt together in a bowl and let sit for 5 m (this will soften and almost pickle the shallots), before whisking in 5 tbs olive oil.
Heat a large sauté pan over medium-high heat. Add 2 tbs olive oil and 1 tbs butter until the butter foams. Add half the mushrooms, half the thyme and season with salt and pepper. Sauté the mushrooms for about 5 m, until they’re softened but not limp (cooking time will depend on the type of mushrooms).
Transfer mushrooms to a plate then repeat with the second half. When they are cooked, return the first half of the mushrooms to the pan then toss in sliced shallots, cooking for an additional 2 m.
Spread salad greens on a plate. Sprinkle fresh herbs on top, if using. Spoon hot mushrooms over the salad greens. Pour three-quarters of the vinaigrette in the sauté pan and swirl it in the pan until heated. Season it with ¼ ts salt and freshly ground black pepper. Pour over salad and toss carefully.
Use a vegetable peeler to shave cheese over the salad. Sprinkle with hazelnuts. Serve immediately.
Whisk the shallots, vinegar, ½ ts salt together in a bowl and let sit for 5 m (this will soften and almost pickle the shallots), before whisking in 5 tbs olive oil.
Heat a large sauté pan over medium-high heat. Add 2 tbs olive oil and 1 tbs butter until the butter foams. Add half the mushrooms, half the thyme and season with salt and pepper. Sauté the mushrooms for about 5 m, until they’re softened but not limp (cooking time will depend on the type of mushrooms).
Transfer mushrooms to a plate then repeat with the second half. When they are cooked, return the first half of the mushrooms to the pan then toss in sliced shallots, cooking for an additional 2 m.
Spread salad greens on a plate. Sprinkle fresh herbs on top, if using. Spoon hot mushrooms over the salad greens. Pour three-quarters of the vinaigrette in the sauté pan and swirl it in the pan until heated. Season it with ¼ ts salt and freshly ground black pepper. Pour over salad and toss carefully.
Use a vegetable peeler to shave cheese over the salad. Sprinkle with hazelnuts. Serve immediately.
