How to Make Squash-Mushroom-Salad-from-Molto-Gusto.

Squash Mushroom Salad From Molto Gusto.

 Hello friends, How are you? Today I provide a new Mushroom recipe 

Squash Mushroom Salad From Molto Gusto. It is a very delicious Mushroom recipe. So read this post attentively and see this video. 

Adapted from Molto Gusto by Mario Batali
 Makes 6 servings

 INGREDIENTS :

 1 small butternut squash (about 1¼ pounds), peeled, seeded, and cut into ½-inch pieces
 ½ pound baby shiitake mushroom caps left whole, or larger caps, cut into ¼-inch-thick slices
 3 large shallots, cut into ¼-inch dice
 ¼ cup extra-virgin olive oil
 ½ teaspoon Maldon or other flaky sea salts Coarsely ground black pepper
 1 tablespoon truffle oil or extra-virgin olive oil
 2 tablespoons balsamic vinegar Juice of 1 lemon
 1 teaspoon minced fresh rosemary
 ¼ pound cremini mushrooms, trimmed and thinly sliced

Squash & Mushroom Salad

DIRECTIONS :

 1. Preheat the broiler. Combine the squash, shiitake mushrooms, and shallots in a large bowl. Add the oil, tossing to coat. Season with salt and pepper.

 2. Spread the vegetables out on a large baking sheet and broil, stirring occasionally, until the squash is slightly charred and just tender, 15 to 20 minutes. Transfer to a serving bowl.

 3. Meanwhile, whisk the balsamic vinegar, lemon juice, truffle (or extra-virgin) oil, and rosemary together in a small bowl.

4. Scatter the cremini over the warm salad and add the vinaigrette, tossing to coat. Serve warm or at room temperature.


 Per Serving: Calories 140; Fat 9 g; Sat Fat 1.5 g; Protein 2 g; Carbs 14 g; Fiber 3 g; Cholesterol 0 mg; Sodium 170 mg.