Sauteed Mushroom Salad

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In this recipe, a warm sherry-mushroom dressing wilts bitter greens until they are just tender.

 Sauteed Mushroom Salad
photographer: Ken Burris
Nutritionist Tested & Approved
Ingredients
  • Total Time: 25 minutes

  • 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

Directions
  1. 6 servings, about 1 1/3 cups each

  2. 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.

  3. 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.


Nutritional Facts

Servings
6
Per serving
Calories
85
Carbohydrates
5g
Fat
6g
Saturated Fat
1g
Monounsaturated Fat
4g
Protein
4g
Cholesterol
1mg
Dietary Fiber
1g
Potassium
376mg
Sodium
135mg
Added Sugars
0g
Exchanges
1 vegetable
1 fat
Carbohydrate Servings
0
Vitamin C (15% daily value)
Makes 6 servings
about 1 1/3 cups each.

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