Sauteed mushroom salad

1 servings

Ingredients

QuantityIngredient
¼cupOlive oil
1cupLarge button mushrooms; stems removed,thinly sliced
1cupChanterelle mushrooms; thinly sliced
¼cupFinely chopped red onion
6tablespoonsPine nuts
¼cupSherry vinegar
2tablespoonsLemon juice
¼cupChopped fresh parsley
½teaspoonSugar
½teaspoonSalt
½teaspoonPepper
12cupsTorn mixed greens
2tablespoonsFresh minced basil
¼cupBalsamic vinegar
1tablespoonDijon mustard
1teaspoonFresh minced garlic
¼teaspoonPepper
teaspoonSalt
¾cupOilve oil

Directions

BALSAMIC VINAIGRETTE DRESSIN

I 'd like to send youall my rcipe for Sauteed Mushroom Salad. you can view more of my recipes at www.elisemecklinger.com 1. In a large skillet, heat oil over medium heat. Add mushrooms and saute for 3 minutes. Add pine nuts, red onion and shallots, saute for 1 minute.

Add vinegar, lemon juice, parsley, sugar, salt and pepper, stir for 1 minute.

2. Place greens in salad bowl and toss with balsamic vinaigrette dressing and distribute on individual plates.

3. Spoon mushrooms and pan juices over greens. Scatter basil leaves over mushrooms and serve.

Balsamic Vinaigrette Dressing:

1. In a food processor, blend first 4 ingredients for 5 seconds.

2. Add the olive oil through the feed tube abd blend until slightly creamy.

Posted to JEWISH-FOOD digest by "Elise Mecklinger" <mbt4@...> on Dec 21, 1998, converted by MM_Buster v2.0l.