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Sauteed wild muhrooms with a warm salad of butternut, watercress, pinenuts and parmesan Recipe

Roasted butternut squash, sautéed wild mushrooms and a salad of peppery watercress, pine nuts and parmesan.

  • Preparation
  • Cooking time
  • Rest time
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  • Fresh mixed wild mushroom(s) : 500 g
  • Butternut squash : 1 whole
  • Olive oil : 30 ml
  • Maldon salt : 2 pinch(es)
  • Freshly ground black pepper : 2 Turn
  • Watercress : 2 bunch
  • Pine kernel(s) : 100 g
  • Parmesan : 50 g
  • Garlic clove(s) : 1 whole
  • Unsalted butter : 50 g
  • For the vinaigrette
  • Sherry vinegar : 30 ml
  • Maille Dijon mustard : 1 Tsp
  • Olive oil : 1000 ml
  • ETAPE 1

    Pre heat the oven to 180'

  • ETAPE 2

    Peel the butternut and cut into 1 inch dices. Coat with the oil and season with salt and pepper and then roast in the oven for 25 minutes or until tender.

  • ETAPE 3

    Add the pine nuts for the last 5 minutes so that they are lightly toasted.

  • ETAPE 4

    Clean the mushrooms and tear into large pieces. Peel and dice the garlic

  • ETAPE 5

    Heat a frying pan and then add the butter, when its foaming and turning brown add the garlic and mushrooms, season with salt and pepper cook for two minutes.

  • ETAPE 6

    Pick the large stalks form the watercress and discard. Shave the parmesan.

  • ETAPE 7

    Whisk together the vinegar, olive oil and mustard.

  • ETAPE 8

    To serve.

  • ETAPE 9

    Place the roasted squash onto the plate, add a little of the watercress and top with the wild mushrooms, add more watercress and then the pine nuts and parmesan.

  • ETAPE 10

    Drizzle the dressing over it all before serving.

Chef's tip

«Try using robust mushrooms like cep for this dish as they give more texture.»

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