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Sautéed Mushroom Salad

  • 25 m
  • 25 m
EatingWell Test Kitchen
“Here we make a warm sherry-mushroom dressing to toss over bitter greens. The dressing wilts the greens until they are just tender.”


    • 2 tablespoons extra-virgin olive oil, divided
    • 1 small onion, halved and sliced
    • 1 pound white or cremini mushrooms, quartered
    • 2 cloves garlic, minced
    • 1½ teaspoons chopped fresh thyme, or ½ teaspoon dried
    • 3 tablespoons dry sherry
    • 2 tablespoons lemon juice
    • ¼ teaspoon salt
    • ¼ teaspoon freshly ground pepper
    • 8 cups bitter salad greens, such as frisée, arugula or baby dandelion greens
    • 2 tablespoons grated Parmesan cheese


  • 1 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.
  • 2 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.
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