Advertisement

Sauteed Mushroom Salad

January/February 2007

Your rating: None Average: 4.4 (17 votes)

Here we make a warm sherry-mushroom dressing to toss over bitter greens. The dressing wilts the greens until they are just tender.


Sauteed Mushroom Salad Recipe

Makes: 6 servings, about 1 1/3 cups each

Active Time:

Total Time:

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

Preparation

  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.

Nutrition

Per serving: 82 calories; 6 g fat (1 g sat, 4 g mono); 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)

Carbohydrate Servings: 1/2

Exchanges: 1 vegetable, 1 fat

Nutrition Note: Makes 6 servings, about 1 1/3 cups each.



More From EatingWell

Recipe Categories

Connect With Us

20 minute dinner recipes
Advertisement
more smart savings
Advertisement
Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner