We’ve been talking about the versatility of mushrooms this week, so let’s kick off the weekend with an easy-to-prepare recipe.
Sautéed Mushroom Salad is a perfect lunch entrée, and all of the ingredients should be readily available at your local natural and organic food store.
8 cups spring mix (assorted baby salad greens)
1 tablespoon olive oil
1 pound white button or crimini mushrooms, trimmed and quartered
1 cup shallot or onion, thinly sliced
1 cup red bell pepper, diced
1 teaspoon garlic, minced
1 tablespoon red wine vinegar
1 teaspoon sugar
1 teaspoon freshly ground black pepper
2 tablespoons fresh chives, minced
Divide spring mix among 4 serving plates; set aside.
Heat oil in a large 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.
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.
Recipe and photo courtesy of the Mushroom Council
