Mushroom salad with hazelnuts and Pecorino
Description
Simple to prepare dish. 1. Preheat the oven to 190°C. Spread the nuts on a baking sheet and roast for 8–10 minutes. Then transfer them onto a towel. 2. In a bowl, mix chopped shallot, sherry, and 1/4 teaspoon of salt. Let stand for 5 minutes. Whisk in 2 1/2 tablespoons of oil. 3. Pour the remaining oil into a large skillet and place over medium heat. Melt 1/2 tablespoon of butter. When the butter foams, add half of the mushrooms and half of the thyme. Season with salt and pepper. Cook for 5 minutes, stirring occasionally. Then repeat with the remaining half of mushrooms. 4. Combine both batches of mushrooms with the shallot mixture. Cook for another 2 minutes. 5. Arrange salad leaves attractively on a serving plate. Add herbs and mushrooms. Drizzle with the sauce and serve chilled.