Wilted Wild Mushroom Salad
- 2 tablespoons olive oil
- 4 cups assorted fresh wild mushrooms, such as shiitakes, chanterelles, oysters, black trumpets, porcini, morels, or whatever fresh wild mushrooms are available
- 1/2 teaspoon salt
- 1/2 teaspoon white pepper
- 1/3 cup chopped green onions
- 2 tablespoons finely diced red bell peppers
Heat the oil in a large skillet over high heat. When the oil is hot, add the mushrooms, salt, and pepper, and sauté until the mushrooms are wilted, for about 2 minutes. Remove from the heat.
Turn the mushrooms into a bowl, add the green onions and bell peppers, and toss until thoroughly blended. Serve at room temperature.
Yield 2 cups, 4 salad servings
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