HealthNotes

Sautéed Mushroom Salad

• From: Mushroom Council

Ingredients

• 2 Tbs chives, fresh, minced

• 1 tsp freshly ground black pepper

• 1 tsp sugar

• 1 Tbs red wine vinegar

• 1 tsp garlic, minced

• 1 cup red pepper, diced

• 1 cup shallot or onion, thinly sliced

• 1 lb white button or crimini mushrooms, trimmed and quartered

• 1 Tbs olive oil

• 8 cups spring mix (assorted baby salad greens)

A rich and savory mushroom mixture is served atop a bed of fresh spring greens in this stand-out salad.

Directions

• Divide spring mix among 4 serving plates; set aside.
• Heat oil in a large non-stick skillet over medium-high heat. Add a single layer of mushrooms and cook, without stirring, for about 5 minutes or until mushrooms become red-brown on one side. Turn the mushrooms and stir in shallot or onion, red pepper and garlic. Cook for 5 minutes, or until shallot or onions begin to soften.
• Remove from heat and transfer to a separate bowl. Stir in vinegar, sugar, salt and pepper and mix until sugar is dissolved. Spoon mushroom mixture on top of greens and scatter fresh chives on top. Serve immediately.