Sauteed Mushroom Salad

From EatingWell: January/February 2007 — Subscribe Now!

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

6 servings, about 1 1/3 cups each

Active Time: 25 minutes

Total Time: 25 minutes

Nutrition Profile

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

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.

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)

1/2 Carbohydrate Serving

Exchanges: 1 vegetable, 1 fat

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