Sauteed Mushroom Salad

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Sauteed Mushroom Salad

Sauteed 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.

Serves 6

Prep Time 25 min

Total Time 25 min.

Ingredients

  • 2 tablespoon 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 tablespoon dry sherry
  • 2 tablespoon 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 tablespoon grated Parmesan cheese

Cooking Directions

Step 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.

Step 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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