Sometimes you go to the supermarket, look at first, put yourself in the hands of the truck everything that comes his way. You come home and realize that without half could be purchased along. The other day I almost unconscious circled in a store full of beautiful vegetables, fragrant herbs overseas, strange fruits and fresh mushrooms. I do not remember how she came out, I remember that my bags dragged down my arms ..
In the over-abundance of products has a big disadvantage: filling the refrigerator to overflowing, you can forget about the existence of some of its "inhabitants". As an example, I forgot you bought mushrooms. And if not to place the TV is with a certain story about how someone grow mushrooms at home, afraid to oyster covered with moss and mold. Fortunately, this did not happen.
For that I love these mushrooms because of the simplicity of their preparation for cooking. Gently wash them, cut off the legs tight and you're done! If you want, roll in breadcrumbs and fry, do you want, make mincemeat or pancakes, pancakes do not want to - put out the mushrooms in sour cream. I really like to cook from oyster salad, which no longer standing in the throat of mayonnaise or grated cheese or boiled eggs, forgive me, Lord! In addition, the salad is served warm on the table: prepared immediately ate all.
So, for a warm salad of oyster mushrooms with pine nuts, we need:
- small packages broken-leaf spinach (about 150-200 g);
- 300-400 grams of mushrooms;
- 100-150 g prosciutto ham;
- 2 tbsp. l. pine nuts (peeled and lightly toasted in a pan);
- 1 teaspoon balsamic vinegar;
- 1 large tomato varieties of sweet cherry tomatoes or more;
- spicy and aromatic herbs of your choice (I took oregano, thyme and basil);
- salt and ground black pepper (to taste).
Filling:
- 100 ml olive oil Extra virgin;
- 50 ml of red balsamic vinegar;
- 2 h. L. maple syrup;
- salt, pepper, a pinch of herbs (to taste).
Prepare the mushrooms. To do this, wash them thoroughly under running water, remove the stem with a sharp knife. With the help of a wide knife cut into pieces washed oyster. Remember that when heat treated mushrooms lose in volume.
Preheat a little olive oil in a frying pan or a pan with a thick bottom. When the oil reaches the correct temperature for frying, add sliced oyster mushrooms. Also you here, you can add black pepper and herbs. Fry the mushrooms over medium heat until golden brown, do not forget from time to time to stir their spatula or spoon.
Cut the prosciutto ham into small cubes, add the oyster mushrooms and reduce heat. By the way, you can replace the usual prosciutto ham or bacon good. This also add pine nuts prepared.
While preparing the dish, prepare filling. Mix balsamic vinegar, maple syrup and the remaining olive oil in the same tank. You have a choice: to add filling in pan with mushrooms and add it before use. I tried, and so and so - delicious in both cases. But I like it when the main ingredients of dishes impregnated with aromas and flavors filling directly in the pan.
Serving warm salad is simple: take a large bowl or dish, put it in spinach leaves, sliced tomatoes (if you are using cherry tomatoes, cut them in half), and the top neatly lay out the mushroom mixture and pour dressing.
The best complement to this dish is a glass of good red wine.
Bon Appetite!