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Friday, August 05, 2005

Wild Mushroom Summer Salad

Abby and I recently made a pilgrimage to Jungle Jims (more on that soon). From the great selection of ingredients, we improvised a lovely dinner salad.













Ingredients:


yellow summer squash
pom-pom and chanterelle mushrooms (or any other robust wild mushroom)
smoked mozzarella
mini zucchini
arugula
garlic
salt
balsamic vinegar
red wine
olive oil

Procedures:

1) Saute chopped, salted mushrooms in about a tablespoon of olive oil and several tablespoons of red wine for about 5 minutes.
2) Add chopped yellow squash, mini zucchini, and crushed garlic. Saute until tender.
3) Take off the heat and stir in chunks of smoke mozzarella. The cheese should soften but not completely melt.
4) Let the ingredients cool to room temperature. (We didn't do this, mind you, because we were hungry and couldn't wait).
5) Toss all the cooked ingredients with arugula, splash of balsamic and oil, and a pinch of salt. Serve with the red wine you used to cook it.

2 Comments:

  • august 13th = special wine & cheese event at jungle jim's. attractions include LIVE CHEESE CARVING. maybe a new back-up career?

    By Blogger abby, at 6:37 PM  

  • Jungle Jim's is the best!

    My daughter's a little too impatient yet to handle the long ride down and back so we haven't been in a while but I can't wait to get back.

    By Anonymous Dave, at 10:17 AM  

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