Warm Mushroom Salad
Servings 2 people
Ingredients
- 4 cups lettuce or mixed greens
- 1 small radicchio or red endive
- 16 oz sliced mushrooms, any kind (we like a mix)
- ½ cup red onions, diced
- 2 large garlic cloves, minced
- 2 tbsp cold pressed olive oil
- 2 tbsp red wine vinegar
- 1 tsp dijon mustard
- 1 tbsp dried Italian herbs or thyme, oregano etc.
- 1 tbsp grated lemon peel
- ¼ sea salt
- fresh ground black pepper to taste
Instructions
- Peel and dice onion. Peel and mince garlic. Slice mushrooms.
- Add olive oil, vinegar, lemon peel, Italian seasoning, 1/4 tsp sea salt and pepper to a small bowl and whisk.
- Wash and dry lettuce. Divide between two bowls.
- Remove wilted outer leaves from radicchio and discard. Separate leaves into pieces and divide between bowls.
- Heat large pan over medium heat and add a tbsp of water or veg broth.
- Add onions and 1/4 tsp sea salt to the pan and saute for about 5 minutes, stirring occasionally.
- Add garlic to the pan and saute for about 1 minute.
- Add mushrooms to the pan and sauté until soft, about 5 minutes. If the mushrooms start to stick to the bottom of the pan, you can add a little water or vegetable broth a couple of tbsps at a time.
- When the mushrooms are ready, add the dressing to the pan and gently heat for a minute or two.
- Divide the mushroom mixture between the two bowls and top with some additional black pepper if desired. You can also add some soft cashew based cheese if desired.
