Sautéed Mushrooms on Mixed Green Salad
Garnish this delicious salad with Parmesan curls or freshly grated Parmesan if desired.
1 pound fresh white mushrooms
4 ounces fresh shiitake mushrooms
6 tablespoons olive oil - divided use
1/4 cup cider or white wine vinegar
2 teaspoons Dijon-style mustard
1 teaspoon granulated sugar
1/2 teaspoon salt
1/4 teaspoon ground black pepper
6 cups (about 8 ounces) mixed salad greens (arugula, radicchio and endive)
- Trim and slice white mushrooms. Remove and discard shiitake stems; slice caps.
- To Prepare Dressing: In a cup, combine 4 tablespoons of the oil, the vinegar, mustard, sugar, salt and pepper; set aside.
- Just Before Serving: In a large skillet, over low heat, heat 1 tablespoon of the oil. Add half of the mushrooms: cook and stir until golden, about 5 minutes; remove to a bowl. Repeat with remaining oil and mushrooms; return cooked mushrooms to skillet; heat until hot.
- Stir in reserved dressing. Spoon over salad greens.
Makes 6 servings.
Nutritional Information Per Serving (1/6 of recipe): Calories: 158; Calories From Fat: 76; Total Fat: 14g; Saturated Fat: 2g; Cholesterol: 0mg; Total Carbs: 7g; Fiber: 2g; Protein: 3g; Sodium: 217mg.
Recipe and photograph courtesy of the Mushroom Council.