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Prep Time: 10 Minutes Cook Time: 6 Minutes |
Ready In: 16 Minutes Servings: 4 |
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A warm mushroom salad, a warm late winter's eve.. I think perhaps I can make it 'till spring! I enjoyed it with purely the mushrooms and juices, but you may also prefer the traditional salad toppers. Courtesy DailyRecipe email service. Ingredients:
1 bag mixed salad green |
3 tablespoons olive oil |
1 (10 ounce) package mushrooms, sliced |
3 shallots, chopped |
3 cloves garlic, crushed |
2 tablespoons chopped chives |
2 tablespoons lemon juice |
2 tablespoons balsamic vinegar |
1 teaspoon sugar |
1 1/2 cups garlic-flavored croutons (optional) |
fresh parmesan cheese, shavings (optional) |
salt (optional) |
freshly ground black pepper (optional) |
Directions:
1. Arrange greens on 4 salad plates.
2. Heat oil in a skillet over medium-high heat.
3. Add mushrooms, shallots and garlic.
4. Cook and stir 3 to 5 minutes, or until mushrooms are tender.
5. Stir in chives, lemon juice, vinegar and sugar.
6. Simmer for a few seconds until very hot.
7. Spoon over salad greens.
8. Optional: Top with croutons, Parmesan cheese, salt and freshly ground pepper to taste.
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