Sautéed Oyster Mushroom Salad with Watercress

Salads | World cuisine

⏳ Time

25 minutes

🥕 Ingredients

🍽️ Servings

Description

Sautéed Oyster Mushroom Salad with Watercress

Ingredients

Shallots - 2 heads
Minced garlic - 1 clove
Dijon Mustard - 2 teaspoons
White Wine Vinegar - 3 tablespoons
Water - 1 tablespoon
Chopped Tarragon Leaves - 0.4 oz
Extra virgin olive oil - ¾ cup
Salt - to taste
Ground Black Pepper - to taste
Vegetable Oil - to taste
Oyster Mushrooms - 15.9 oz
Watercress - 4.2 oz
Grated Parmesan cheese - 2.8 oz

Step by Step guide

Step 1

In a narrow tall container, place the shallots, garlic, mustard, tarragon, and add the vinegar and water. Blend until you achieve a smooth consistency for the dressing. You can also tear the tarragon by hand and add it to the dressing afterward. Transfer the dressing to a large bowl. While constantly stirring, slowly pour in the olive oil. Add salt and pepper to taste and set aside.

Step 2

In a large skillet, pour in 3 tablespoons of olive oil and heat over high heat until it begins to smoke lightly. Add the necessary amount of mushrooms to the skillet, but do not overcrowd it. Season with salt and pepper, and continue to sauté the mushrooms, stirring constantly, until they are cooked and browned, about 5 minutes. Spread the mushrooms on a baking sheet in a single layer and allow them to cool to room temperature. Sauté the remaining mushrooms in the same manner, adding oil to the skillet before each batch.

Step 3

In a large bowl, combine the cooled mushrooms, watercress, and cheese. Add a little salt and pepper. Add the dressing and mix to coat all the ingredients, adding as much dressing as needed. Serve immediately. The remaining dressing can be stored in an airtight container in the refrigerator for up to 2 weeks.