Kate Heyhoe

Kate's Global Kitchen

Salad of Mâche
with Warm Wild Mushrooms

Salad Recipe provided by Epic Roots


4 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
1 tablespoon unsalted butter
2 tablespoons olive oil
1/4 pound assorted wild mushrooms,
     cleaned and sliced
1 clove garlic, peeled and finely diced
salt and black pepper, to taste
4 ounces mâche, washed and dried
6 ounces cambazola cheese, sliced into 4 wedges

This is the perfect salad to accompany a winter meal or it can be used as the inspiration for a crostini or any other intermezzo. After cleaning and slicing a selection of wild mushrooms, whisk extra virgin olive oil into vinegar. Set aside. Heat butter and olive oil in a large sauté pan over medium. Add mushrooms and garlic and cook for 4-5 minutes, stirring occasionally until browned and tender. Season with salt and pepper. Toss the warm mushrooms and their jus with balsamic vinaigrette and mâche until slightly wilted. Serve each salad with a wedge of cambazola cheese.

Makes 4 servings


Mâche Salad Recipes (from Epic Roots)

Seared Pacific Salmon with Salad of Mâche

Salad of Mâche with Artichokes and Niçoise Olives

Salad of Mâche with Roasted Beets and Orange Vinaigrette

Salad of Mâche with Warm Wild Mushrooms


Kate's Global Kitchen: Posh Mâche


Copyright © 2002, Kate Heyhoe. All rights reserved.


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This page created June 2002