Pine Nuts Salad Wild Mushrooms and Parmesan


Pine Nuts Salad Wild Mushrooms and Parmesan

Pine Nuts Salad Wild Mushrooms and Parmesan and Summer is coming… That calls for Fresh Seasonal Vibrant PINE NUT salad.

Any type of mushroom will work with this salad. The mushrooms are seared until caramelized to bring out their flavor, and then the onions and garlic are gently cooked in the pan to bring their intensity down a notch so as not to overwhelm. The trick to success with searing mushrooms is to give them plenty of room in the pan and let them sauté in oil without disturbing them until nice and brown. Giving them a light sprinkling of salt will help them exude excess moisture.

What you will need Pine Nuts Salad Wild Mushrooms and Parmesan:


  • 8 ounces mushrooms
  • 1 clove garlic, chopped
  • ¼ cup red onion, diced
  • ADD ¼ cup balsamic vinegar
  • ⅓ cup extra-virgin olive oil, plus more for sauteing
  • 1/2 cup Farm Fresh Nuts DRY ROASTED PINE NUTS
  • 2 tablespoons coarsely grated Parmesan cheese
  • Spring Mix
  • Fresh Dill to taste

Trim and clean the mushrooms and then slice them into bite-size pieces. Put a few tablespoons of oil in a pan, turn on the heat, and add the mushrooms once the oil is hot. Sprinkle a pinch of salt over them as they cook, but leave them undisturbed until they release excess water and begin to brown. Gently turn them over to sear the other side.

When they are done, remove them to a plate off the stove. Add the onion and garlic and an additional splash of oil if needed. Sauté the onion mixture on medium heat for a few minutes or until softened. Turn off the heat and deglaze the pan with the balsamic vinegar, scraping off any browned bits on the bottom of the pan. Let the pan cool to room temperature.

Put the cooled vinegar-onion mixture in a bowl and add the olive oil. Whisk until blended and season to taste.

Arrange the greens on plates and top with mushrooms, Farm Fresh Nuts Pine Nuts and a light sprinkling of Parmesan and dill. Dress gently with the vinaigrette and serve.

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