Sautéed Mushrooms on Mixed Salad Greens

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* Exported from MasterCook *

 

Sautéed Mushrooms on Mixed Salad Greens

 

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Serving Size : 6 Preparation Time :0:00

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Amount Measure Ingredient -- Preparation Method

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1 pound fresh white mushrooms

4 ounces fresh shiitake mushrooms*

6 tablespoons olive oil -- divided

1/4 cup cider or white wine vinegar

2 teaspoons Dijon-style mustard

1 teaspoon sugar

1/2 teaspoon salt

1/4 teaspoon ground black pepper

6 cups (about 8 ounces) mixed salad greens

including arugula, radicchio and endive

 

Trim and slice white mushrooms. Remove and discard shiitake stems; slice

caps. To prepare dressing: In a cup, combine 4 tablespoons of the oil, the

vinegar, mustard, sugar, salt and pepper; set aside. Just before serving:

In a large skillet, over low heat, heat 1 tablespoon of the oil. Add half

of the mushrooms; cook and stir until golden, about 5 minutes; remove to a

bowl. Repeat with remaining oil and mushrooms; return cooked mushrooms to

skillet; heat until hot. Stir in reserved dressing. Spoon over salad

greens. Garnish with Parmesan curls or shredded Parmesan cheese, if

desired.

 

*Fresh white mushrooms may be substituted.

 

Source:

" The Mushroom Council "