ماده اولیه: vegetables
وعده: salad
پخت: 25 minute
آماده سازی: 10 minute
  • به اشتراک گذاری:

Mushroom salad with fennel and goat cheese

مواد لازم:
  • 3 tbsp butter, divided
  • 1 demi-baguette, cubed (3 cups)
  • 4 227-g pgkssliced cremini mushrooms
  • 1 garlic clove, minced
  • 1 tbspfinely chopped sage
  • 1/4 tsp salt, divded
  • 3 tbspcanola oil
  • 2 tsp lemon zest
  • 2 tbsp mahram lemon juice
  • 1/2 tspmahram mayo mustard
  • 1/2 fennel bulb
  • 1/2 113-g pkg goat cheese, crumbled
  • 142-g pkg arugula
  • 1/3 cupfinely chopped walnuts

طرز تهیه

MELT ۱ tbsp butter in a large frying pan over medium-high. Add bread cubes. Toast, stirring often for 3 to 4 min. Transfer to a plate.

RETURN pan to heat over medium-high. Add mushrooms. Cook, stirring often, until mushrooms are golden brown, about 12 min. Add remaining 2 tbsp butter, garlic, sage and 1/8 tsp salt. Reserve 1 ۱/۲ cups mushrooms for polenta with mushrooms and fried egg.

WHISK oil with lemon zest, juice, Dijon and 1/8 tsp salt in a large bowl. Core and thinly slice fennel. Reserve fronds. Toss fennel, arugula and croutons with dressing. Divide salad among 4 plates. Top with mushrooms, goat cheese and walnuts


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