Sauteed mushroom salad
Discover the rich and earthy flavors of this sautéed mushroom salad. Indulge in a mix of textures and aromas that will tantalize your taste buds.
Ingredients:
- 450g mixed mushrooms, such as cremini, shiitake caps, oyster and/or beech, halved or quartered, depending on size
- 1 small onion, halved and sliced
- 3 tablespoons extra-virgin olive oil, divided
- ¼ teaspoon salt, divided
- 2 tablespoons lemon juice
- 1 1/2 teaspoons chopped fresh thyme, or 1/2 teaspoon dried
- ¼ teaspoon ground pepper
- 3 tablespoons dry sherry
- 2 cloves garlic, minced
- 8 cups bitter salad greens, such as frisée, arugula and/or baby dandelion greens
- 2 tablespoons shaved Parmesan cheese
Instructions:
- Heat up the oven to 450°F.
- Combine mushrooms, onion, 1 tablespoon of oil, and 1/8 teaspoon of salt in a big bowl. Spread them out evenly on a large baking sheet with a rim. Cook in the oven, stirring from time to time, until they become tender and acquire a golden brown color, for about 15 to 20 minutes.
- In the meantime, in the same large bowl, mix together the remaining 2 tablespoons of oil, lemon juice, thyme, 1/8 teaspoon of salt, and pepper.
- When the mushrooms and onions are ready, take them out of the oven. Quickly pour sherry and garlic into the hot pan, stirring and scraping off any browned bits. Transfer the mixture into the bowl with the dressing. Add greens and mix everything well. Present the salad with a finishing touch of Parmesan cheese sprinkled on top.
Summary:
- Calories: 591 kcal
- Fat: 33 g
- Protein: 23 g
- Carbs: 50 g
- Potassium: 2847 mg
- Magnesium: 119 mg