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Warm Mixed Mushroom and Asparagus Salad

Source: Salads -- Cooking With Style
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  20 Minutes
Total Time:  40 Minutes
  Serves 6
RECIPE INGREDIENTS
3 1/2 oz shiitake mushrooms
5 oz button mushrooms
5 oz oyster mushrooms
1 bunch asparagus
1/4 cup walnut oil
1 bunch watercress, washed and dried
2 tablespoons raspberry vinegar
Warm Mixed Mushroom and Asparagus Salad Recipe at Cooking.com
DIRECTIONS
Clean the mushrooms with a damp cloth. Halve any large ones. Cut the asparagus into 2 inch lengths. Cook the asparagus in boiling salted water until just tender. Plunge into cold water. Drain.


Heat the walnut oil in a large wok or frying pan. Add the button and shiitake mushrooms and stir-fry for 2 minutes. Add the oyster mushrooms and stir-fry for 2 minutes. Add the asparagus and stir to combine. Season with salt and freshly ground black pepper to taste.


Arrange the watercress on a serving plate. Pile the mushrooms and asparagus in the center.


Bring the raspberry vinegar to a boil in the pan used for the mushrooms. Pour the vinegar over the salad and serve.


Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 6
Calories: 127
Sodium: 550mg
Fiber: 2g
Carbohydrates, Total: 6g
Protein: 3g
% Cal. from Fat: 78%
Fat. Total: 11g
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Tracy, CA Reviewed: 08/25/2006
Excellent recipe. I really enjoy a new twist on vegetables. I substituted some of the Shitake mushrooms for the standard variety, due to $, and the recipe still turned out excellent. Also, the recipe can handle more asparagus than it calls for.
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