Mushroom salad with mint

Indulge in the refreshing flavors of mint and earthy mushrooms with this tantalizing salad. Perfect for a light and flavorful meal.

Ingredients:

• 1360g medium white mushrooms, trimmed and quartered
• 3 tablespoons fresh lemon juice
• 2 tablespoons unsalted butter
• 2 tablespoons plus 1 teaspoon pure olive oil
• Salt and freshly ground pepper
• 1 tablespoon soy sauce
• 3 tablespoons extra-virgin olive oil
• 3 tablespoons sherry vinegar
• 2 tablespoons Marsala
• 2 teaspoons tomato paste
• 2 garlic cloves, minced
• 3 large shallots, thinly sliced
• 6 cups coarsely shredded romaine lettuce
• 2 cups coarsely shredded Boston lettuce
• 1/2 cup shredded Gouda cheese, aged Gouda or goat Gouda (30g)

Instructions:

1. Mix the mushrooms with lemon juice in a large mixing bowl. Preheat the oven to 300°F. Heat butter and 2 tablespoons of olive oil in a large pan over medium-high heat. Once the butter starts turning brown, add the mushrooms and season with salt and pepper. Cook covered until the mushrooms release liquid, approximately 3 minutes. Uncover and continue cooking, stirring occasionally, until the liquid evaporates and the mushrooms are golden brown, around 8 minutes. Stir in soy sauce and cook for another 2 minutes. Transfer the mushrooms to a baking sheet and keep warm in the preheated oven.
2. Combine extra-virgin olive oil, sherry vinegar, Marsala, tomato paste, and minced garlic in a small bowl. Season the mixture with salt and pepper.
3. In the same skillet, add the remaining teaspoon of olive oil. Cook the shallots covered over medium heat until they become tender, about 3 minutes. Uncover and cook, stirring, until they are lightly browned. Mix in the sherry vinaigrette and remove from heat.
4. Mix the lettuces in a bowl. Add the cooked mushrooms and shallots, and toss well. Arrange the salad on 6 plates, sprinkle with cheese, and serve immediately.

Summary:

• Calories: 561 kcal
• Fat: 55 g
• Protein: 7 g
• Carbs: 19 g
• Potassium: 1214 mg
• Magnesium: 42 mg