Warm Mushroom & Kale Salad | Sanjeev Kapoor Khazana

Mushrooms are incredibly versatile. Here, we sauté them until deeply golden brown, then pair their savory flavor with hearty kale leaves.

WARM MIUSHROOM AND KALE SALAD

Ingredients

6-8 button mushrooms, cut into quarters
3-4 dried shiitake mushrooms, soaked for 15-20 minutes, drained and chopped
8-10 shimeji mushrooms
3-4 fresh kale leaves
1 tablespoon oil
4-5 garlic cloves, sliced
1 medium onion, finely chopped
2 tablespoons hazelnuts
1 tablespoon mango pickle (achar) paste
Salt to taste
1½ tablespoons fresh cream
Crushed black peppercorns to taste
4-5 French bread slices, broken
Parmesan cheese as required

Method

1. Heat oil in a non-stick pan. Add garlic and sauté for 30 seconds. Add onion and sauté till translucent.
2. Add hazelnuts and sauté for 1-2 minutes. Add button mushrooms, dried shiitake mushrooms. Chop in shimeji mushrooms, mix and cook on high heat till mushrooms turn golden brown.
3. Add mango pickle paste, mix and cook for 1 minute. Add salt and cream and mix. Add crushed peppercorns and mix well.
4. Put torn kale leaves on a serving plate. Put the cooked mushroom mixture and arrange the bread slices and parmesan cheese shavings on top.
5. Sprinkle some crushed peppercorns on top and serve warm.

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