Sauteed mushroom salad

Yield: 1 servings

Measure Ingredient
¼ cup Olive oil
1 cup Large button mushrooms; stems removed,thinly sliced
1 cup Chanterelle mushrooms; thinly sliced
¼ cup Finely chopped red onion
6 tablespoons Pine nuts
¼ cup Sherry vinegar
2 tablespoons Lemon juice
¼ cup Chopped fresh parsley
½ teaspoon Sugar
½ teaspoon Salt
½ teaspoon Pepper
12 cups Torn mixed greens
2 tablespoons Fresh minced basil
¼ cup Balsamic vinegar
1 tablespoon Dijon mustard
1 teaspoon Fresh minced garlic
¼ teaspoon Pepper
⅛ teaspoon Salt
¾ cup Oilve oil

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.

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