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Sauteed Mushroom Salad
Source: © EatingWell Magazine
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Active Time:  25 Minutes
Total Time:  25 Minutes
Yield:  6 servings, about 1 1/3 cups each
Here we make a warm sherry-mushroom dressing to toss over bitter greens. The dressing wilts the greens until they are just tender.
RECIPE 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
Sauteed Mushroom Salad Recipe at Cooking.com
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.
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.
Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield: Yield:  6 servings, about 1 1/3 cups each
Calories: 82
Fat. Total: 6g
Protein: 3g
Carbohydrates, Total: 6g
Fat, Saturated: 1g
Fiber: 1g
Cholesterol: 1mg
Sodium: 133mg
% Cal. from Fat: 66%
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