Learning to cook

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Want to learn to cook or learn some new skills? Why not head out to Liaison College. Chef Dan Notley from Liaison College is here to talk about options.

Recipe: WARM ASPARAGUS AND MUSHROOM SALAD
Serves 4

3 oz. olive oil
2 large Portobello mushrooms, sliced
4 oyster mushrooms, sliced
4 button mushrooms, sliced
1 garlic clove, finely minced
16 asparagus spears, peeled & blanched
salt & pepper (to taste)
1 oz. balsamic vinegar
2 oz. Parmesan cheese, shaved

1. Sauté all of the mushrooms and garlic in the olive oil. Cook until mushrooms are very soft and have released all of their juices.
2. Add blanched asparagus spears to the pan with the mushrooms and warm through.
3. Remove asparagus from pan and arrange on 4 plates.
4. Stir balsamic vinegar into warm mushrooms and liquid in pan.
5. Top asparagus with mushrooms, reserving the sauce in the pan.
6. Spoon mushroom sauce onto plates around the salad. Garnish with shaved Parmesan.

from Chef Dan Notley, Liaison College Hamilton