Tuesday, November 9, 2010

Warm Mushroom Salad


1/2 cup STAR Extra Virgin Olive Oil
1 1/2 lb. mushrooms, wiped clean with a damp towel and sliced
1/4 cup chopped shallots
1/4 cup STAR Balsamic Vinegar
3 Tbs. each chopped fresh basil and Italian parsley
salt and pepper
1/4 cup toasted pine nuts

In large skillet, heat olive oil over high heat. Add mushrooms and shallots and saut√© until  mushrooms begin to brown, about 6 minutes. Add vinegar and stir to deglaze pan. Remove from heat. Add parsley and basil and toss to combine. Season to taste with salt and pepper. Serve warm, sprinkled with pine nuts.

Makes 6 servings

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