Sautéed Mushroom Salad

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Sautéed Mushroom Salad
Here we make a warm sherry-mushroom dressing to toss over bitter greens. The dressing wilts the greens until they are just tender.
EatingWell Test Kitchen
total:
25 mins
Servings:
6
Sautéed Mushroom Salad

Ingredients

Directions

  • 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.

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  • 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 Facts

Serving Size:
about 1 1/3 cups
Per Serving:
85 calories; protein 3.8g; carbohydrates 5.6g; dietary fiber 1.4g; sugars 2.7g; fat 5.6g; saturated fat 1g; cholesterol 1.4mg; vitamin a iu 659.7IU; vitamin c 8.7mg; folate 41.5mcg; calcium 65.3mg; iron 0.9mg; magnesium 22.8mg; potassium 376.7mg; sodium 139.1mg; thiamin 0.1mg.
Exchanges:

1 vegetable, 1 fat
© Copyright 2022 EatingWell. All rights reserved. Printed from https://www.eatingwell.com 01/21/2022
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