Warm Mushroom and Hazelnut Salad
1 tablespoon olive oil
2 packages (4 ounces each) mixed sliced wild mushrooms
1/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper
2 head Belgian endive
1 bag (4-ounces) baby watercress
1/3 cup white balsamic vinegar
1 teaspoon sugar
1 tablespoon reduced-sodium soy sauce
1/4 cup hazelnuts (filberts), toasted and chopped
In 10-inch skillet, heat oil over medium-high heat until hot. Add sliced mushrooms, salt, and black pepper; cook 5 minutes or until browned and tender, stirring occasionally.
1 tablespoon olive oil
2 packages (4 ounces each) mixed sliced wild mushrooms
1/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper
2 head Belgian endive
1 bag (4-ounces) baby watercress
1/3 cup white balsamic vinegar
1 teaspoon sugar
1 tablespoon reduced-sodium soy sauce
1/4 cup hazelnuts (filberts), toasted and chopped
In 10-inch skillet, heat oil over medium-high heat until hot. Add sliced mushrooms, salt, and black pepper; cook 5 minutes or until browned and tender, stirring occasionally.
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