Sauteed Mushroom Salad
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Sauteed Mushroom Salad
This is one of those wilted green salads. You will be surprised how easy it is to make.
Times
- Prep Time : 25 min min
- Ready Time : 25 min
Servings
Ingredients
- 2 tablespoons extra-virgin olive oil divided
- 1 small onion halved and sliced
- 1 pound white or cremini mushrooms quartered
- 2 cloves garlic minced
- 1-1/2 teaspoons chopped fresh thyme or 1/2 teaspoon dried
- 3 tablespoons dry sherry
- 2 tablespoons lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 8 cups bitter salad greens such as frisee, arugula or baby dandelion greens
- 2 tablespoons grated Parmesan cheese
Directions
- Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add onion and cook until softened, about 3 minutes. Add mushrooms and cook, stirring, until they release their juices, 10 to 12 minutes.
- Add garlic and thyme and stir until fragrant, about 30 seconds. Add sherry and cook until mostly evaporated, about 3 minutes.
- Stir in the remaining 1 tablespoon oil, lemon juice, salt and pepper and continue cooking for 1 minute more. Pour over greens in a large bowl and toss to coat. Sprinkle with Parmesan.
Per serving: 82 calories; 6 g fat (1 g saturated fat, 4 g mono unsaturated fat); 1 mg cholesterol; 6 g carbohydrates; 3 g protein; 1 g fiber; 133 mg sodium; 339 mg potassium
Nutrition Bonus: Vitamin A & Vitamin C (15% daily value)
Exchanges: 1 vegetable, 1 fat
Contributed by: EatingWell.com
Here we make a warm sherry-mushroom dressing to toss over bitter greens. The dressing wilts the greens until they are just tender.
About Eating Well
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Dairy , Appetizers, Salads , Passover Recipes, Shavuot , American , Cooking for a Crowd, Dinner Tonight, Quick (under 30 minutes) , Gluten Free, Low Carb, Vegetarian , Cheese, Vegetable , Eating Well
About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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