Mushroom Salad with Pine Nuts
Mushroom Salad with Pine Nuts
Submitted by Corporate Chef Andy Stewart
Salads
Ingredients
- 2 tablespoons Fustini's Medium SELECT olive oil
- 2 tablespoons pine nuts
- 8 ounces sliced mushrooms, mixed assortment
- salt and pepper
- mixed greens
- Fustini's Balsamic Glaze
Directions
- Place olive oil and pine nuts in a large skillet over moderate heat. Toast pine nuts in oil until browned then remove pine nuts with a slotted spoon to paper towel. Add mushrooms to hot oil and cook until browned and soft, stirring often. Season with salt and pepper. To serve, place some mixed greens in a bowl and drizzle a little olive oil over the top and place on a serving plate, top with a spoon full of mushrooms and garnish with toasted pine nuts.
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