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Sautéed Mushroom Salad

Sautéed Mushroom SaladA delicious medley of sautéed mushrooms, shallots, red bell pepper and garlic tossed in a red wine vinaigrette and served on a bed of mixed baby greens.

Recipe Ingredients:

8 cups spring mix (assorted baby salad greens)
1 tablespoon olive oil
1 pound white button or crimini mushrooms, cleaned, trimmed and quartered
1/2 cup shallot or onion, thinly sliced
1/2 cup red bell pepper, diced
1 teaspoon garlic, minced
1 tablespoon red wine vinegar
1/2 teaspoon granulated sugar
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 tablespoons minced fresh chives

Cooking Directions:

  1. Divide spring mix among 4 serving plates; set aside.
  2. Heat oil in a large non-stick skillet over medium-high heat. Add a single layer of mushrooms and cook, without stirring, for about 5 minutes or until mushrooms become red-brown on one side. Turn the mushrooms and stir in shallot or onion, red pepper and garlic. Cook for 5 minutes, or until shallot or onions begin to soften.
  3. Remove from heat and transfer to a separate bowl. Stir in vinegar, sugar, salt and pepper and mix until sugar is dissolved. Spoon mushroom mixture on top of greens and scatter fresh chives on top. Serve immediately.

Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): 130 calories, 7g fat (11% Daily Value), 2.5g saturated fat (13% Daily Value), 10mg cholesterol (3% Daily Value), 370mg sodium (15% Daily Value), 3g dietary fiber (12% Daily Value), 7g protein, 60% Daily Value for vitamin A, 6% Daily Value for iron, 60% Daily Value for vitamin C, 10% Daily Value for calcium, 1% Daily Value for vitamin D, 22% Daily Value for potassium, 42% Daily Value for selenium.

Recipe and photograph provided courtesy of Mushroom Council and; through ECES, Inc., Electronic Color Editorial Services.