Warm mushroom salad from The Fiddlehead Cookbook, Tenth Anniversary Edition: Recipes from Alaska's Most Celebrated Restaurant and Bakery (page 49) by Nancy DeCherney and John DeCherney and Deborah Marshall and Susan Brook

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Poached salmon Dijonnaise

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute red wine vinegar for balsamic vinegar; and fresh shiitake mushrooms, chanterelle mushrooms, oysters mushrooms, button mushrooms, or enoki mushrooms for dried shiitake mushrooms.

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