Wild Mushroom Salad with Prosciutto, Fall provides a wealth of new flavors for the salad maker. Most treasured of all are wild mushrooms found mainly in deciduous woodland.
If you are not familiar with edible spices, larger supermarkets and specialist stores often sell a range of wild and cultivated mushrooms.
Wild Mushroom Salad with Prosciutto Ingredients:
- 6 oz. prosciutto, thickly sliced
- 3 tbsp. butter
- 1 lb. wild and cultivated mushrooms (chanterelles, shiitake, oyster mushrooms, cremini), sliced
- 4 tbsp. brandy
- ½ oak-leaf lettuce
- ½ frisee lettuce
- 1 tbsp. walnut oil
- 3 tbsp. all-purpose flour
- 5 tbsp. milk
- 1 egg plus 1 egg yolk
- 4 tbsp. freshly grated Parmesan cheese
- 3 tbsp. chopped fresh herbs: parsley, thyme, tarragon, marjoram, chives
- Salt and pepper
- To make the pancakes, combine the flour with the milk in a measuring jug. Beat in the egg and egg yolk with the cheese, herbs, and seasoning. Place a non-stick skillet over a steady heat. Pour in enough mixture to coat the bottom of the pan.
- When the batter has set, turn the pancake over and cook briefly on the other side. Turn out and cool.
- Roll the pancakes together and cut into ½ in ribbons. Cut the ham into similar-sized ribbons and toss together with the pancake ribbons.
- Heat the butter in a skillet until it begins to brown. Add the mushrooms and cook for 6-8 minutes. Add the brandy and ignite with a match. The flames will subside when the alcohol has burned off. Wash and spin the salad leaves, toss with walnut oil, and distribute between 4 plates. Place the ham and pancake ribbons in the center, spoon on the mushrooms, season and serve warm.