Sauteed Mushroom Salad

In this recipe, a warm sherry-mushroom dressing wilts bitter greens until they are just tender.

Total Time: 25 minutes

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

6 servings, about 1 1/3 cups each

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.

Nutritional Facts

Per serving
Saturated Fat1g
Monounsaturated Fat4g
Dietary Fiber1g
Vitamin C (15% daily value)
Makes 6 servings
about 1 1/3 cups each.
In partnership with EATINGWELL®

jml2000 jml2000
61-65, M
1 Response Apr 22, 2014

Sounds delicious!!