MUSHROOMS, SAUTÉED MUSHROOM SALAD
Preparation Time: 7 minutes
Cooking Time: 12 minutes
Serves: 4
Ingredients
• 8 cups spring mix (assorted baby salad greens)
• 1 tablespoon olive oil
• 1 pound white button or crimini mushrooms, cleaned, trimmed and quartered
• 1/2 cup shallot or onion, thinly sliced
• 1/2 cup red pepper, diced
• 1 teaspoon garlic, minced
• 1 tablespoon red wine vinegar
• 1/2 teaspoon sugar
• 1/2 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 2 tablespoons chives, minced
Directions
Divide spring mix among 4 serving plates; set aside.
Heat oil in a large non-stick skillet over medium-high heat. Add a single layer of mushrooms and cook, without stirring, for about 5 minutes or until mushrooms become red-brown on one side. Turn the mushrooms and stir in shallot or onion, red pepper and garlic. Cook for 5 minutes, or until shallot or onions begin to soften.
Remove from heat and transfer to a separate bowl. Stir in vinegar, sugar, salt and pepper and mix until sugar is dissolved. Spoon mushroom mixture on top of greens and scatter fresh chives on top.
Serve immediately.
Nutrition Facts per serving
Serving Size (273g)
Daily Value
Calories 100
Calories from Fat 35
Total Fat 4g 6%
Saturated Fat 0.5g 3%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 330mg 14%
Total Carbohydrate 13g 4%
Dietary Fiber 3g 12%
Sugars 5g
Protein 5g
Vitamin A 80%
Vitamin C 90%
Calcium 8%
Iron 10%
Recipe courtesy of the Mushroom Council and mushroominfo.com
|
