Comments on: warm mushroom salad with hazelnuts

By: deb

deb — Fri, 06 Apr 2012 18:03:04 +0000

Whoops… that would be a couple pinches of dried thyme.

By: Dee

Dee — Thu, 05 Apr 2012 20:09:45 +0000

One section left out right after, 1 tsp of thyme or a couple pinches of___? Of what?? Do you think portobello mushrooms would work with this recipe? How about walnuts, other type of onion if no shallots available, and versus sherry or white wine vinegar, what about champagne vinegars? I love your style of improvisation using whats available in the market that is a little more on the budget side thinking.

By: Hayley

Hayley — Mon, 01 Nov 2010 05:18:40 +0000

i made this tonight with spinach, rehydrated shiitake and toasted almond slices. it was DELICIOUS.

Seriously, Deb, you’re my first stop to culinary delight. You’re making my grad school life so much better!! Millions of thanks :)

By: v

Sun, 28 Mar 2010 14:17:51 +0000

I made this a few days ago with my cooking partner in crime, and all we could find at the store were “extra large hazelnuts”. We put them in the oven, as instructed, and could not take the skin of….turns out we had to crack the nuts FIRST, and then put them in! We quickly threw out the first batch, used a garlic press (all that was on hand!) to crack the nuts, and put together a fresh batch! Delicious salad, we kept all the ingredients, and it had beautiful flavors!

By: Michelle

Michelle — Mon, 22 Mar 2010 16:19:36 +0000

This was unbelievably delicious. I’m going back to the store today to get ingredients for a big batch of mushrooms and dressing for salads all week. I used mizuna and arugula, cremini mushrooms, hazelnuts left over from the farmers’ market, and white balsamic vinegar from Trader Joe’s. I put a few thin slices of pecorino on top, but I found that I really didn’t need it. I’m trying to avoid dairy, so it’s nice not to miss it!

By: Terrilyn

Terrilyn — Sat, 20 Mar 2010 17:48:36 +0000

I made this last night and in my hurry to get dinner on the table I forgot to sprinkle on the hazelnuts. It was so wonderful and had everyone licking their plates even with out the hazelnuts! I can’t wait to try it again and get all the ingredients on the plate.

By: copperapronsink

copperapronsink — Sat, 20 Mar 2010 02:13:40 +0000

I love mushrooms and this dish looks amazing!

By: Clarice

Clarice — Fri, 19 Mar 2010 15:10:19 +0000

I made this salad this week as well, using local mushrooms and arugula. It was a delicious main dish for 4, and 2 additional side dishes! I stored the components separately, and warmed the mushrooms again for each meal. Thanks for the recipe!

By: Katie

Katie — Wed, 17 Mar 2010 09:28:34 +0000

Just made this salad for dinner the other day. Thanks so much for the recipe; I loved it!

By: Colleen

Colleen — Sun, 14 Mar 2010 16:31:22 +0000

I made this last night for a first course and it was fabulous. I cooked the different types of mushrooms — cremini, delftree, mitsatake (sp?), baby shitake, and hedgehog all separately and just stirred the enoki into the hot mushrooms (yeah Russo’s in Watertown, MA for carrying so many tasty mushrooms and skinned hazelnuts). I did the second cooking with all of the mushrooms mixed together.

I would disagree with Deb on the number of servings and would say it serves 5-6 as a first course rather than 8 (dinner was 4 courses). I think that this would also make a nice vegetarian main course with a bit more protein (tempeh cooked nice and crunchy?) thrown in. It has a satisfying meatiness to it.