Sauteed Mushroom Salad
From EatingWell: January/February 2007
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
- 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
- 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.
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.
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- Preparation/ Technique
- Type of Dish
- Salad, side/appetizer
- Ease of Preparation
- Total Time
- 30 minutes or less
- January/February 2007