Rating: 4.5 stars
79 Ratings
  • 5 star values: 49
  • 4 star values: 21
  • 3 star values: 5
  • 2 star values: 4
  • 1 star values: 0

This is a warm salad: cooked mushrooms poured over mixed greens. The warm mushrooms are supposed to wilt the lettuce a bit. I use the pre-packaged mixed colorful lettuce. A different salad, but a good one that is done in no time if you want to try something new.

Recipe Summary

cook:
10 mins
total:
25 mins
prep:
15 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat 1 tablespoon of olive oil in a skillet over medium heat. Add mushrooms, and cook stirring until soft. Continue cooking until the juices from the mushrooms have reduced to about 2 tablespoons. Stir in the remaining olive oil, balsamic vinegar, salt and pepper until evenly blended. Turn off heat, and let the mushrooms sit in the pan until they are just warm, but no longer hot - otherwise the greens will wilt too much.

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  • Put the baby greens into a serving bowl, and pour the warm mushroom mixture over them. Toss to blend, and serve immediately.

Cook's Note:

I tried a similar salad at an Italian restaurant, but they used oyster mushrooms. You can use white button mushrooms, crimini mushrooms, or oyster mushrooms.

Nutrition Facts

130 calories; protein 2.2g; carbohydrates 4.9g; fat 12.1g; sodium 24.4mg. Full Nutrition
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