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Warm Mushroom Salad with Hazelnuts and Pecorino

Warm Mushroom Salad with Hazelnuts and Pecorino

1 1 1 1 1
296
Recipe by
Smitten Kitchen Smitten Kitchen

Ingredients

  • 1/2 cup hazelnuts
  • 2 tbsps shallots (finely diced)
  • 3 tbsps sherry (or a white wine vinegar)
  • 9 tbsps extra-virgin olive oil
  • 2 lbs mushrooms (cremini or a mix of wild mushrooms, cleaned and sliced)
  • 2 tbsps unsalted butter
  • 6 ozs salad greens (such as frisé, arugula or a mix of your choice)
  • 1 cup herbs (mix of fresh, optional such as chives, tarragon)
  • 1 tsp fresh thyme (or a couple pinches of dried)
  • 1/4 cup shallots (sliced)
  • 1/4 lb pecorino (Goin loves di Grotta, and we did too, but Romano would also work or Parmesan-Reggiano or another hard, sharp cheese)
Total Time
30 min
Servings
4 servings
units
imperial units us metric

Preparation

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Nutrition Facts

Amount Per Serving
Calories 620 Calories from Fat 500
% Daily Value *
Total Fat 55g 85%
Saturated Fat 13g 65%
Trans Fat
Cholesterol 45mg 15%
Sodium 440mg 18%
Potassium 1030mg 29%
Total Carbohydrate 16g 5%
Dietary Fiber 5g 20%
Sugars 6g
Protein 20g
Vitamin A 80%
Vitamin C 25%
Calcium 35%
Iron 25%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Tastes

Salty
Savory
Sour
Bitter
Sweet
Spicy

Recipe Tags

Comments

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