Yield: 6 servings
|1 large||Red onion|
|2½ pounds||Regular mushrooms|
|\N \N||And/or crimini mushrooms|
|½ pounds||Shiitake mushrooms|
|\N \N||Salad oil|
|2 tablespoons||Soy sauce|
|2 tablespoons||Red wine vinegar|
|¼ cup||Pine nuts (pignoli), toasted (optional)|
|\N \N||Parsley leaves for garnish|
ABOUR 40 MINUTES BEFORE SERVING; 1. Cut red onion into ½" wide wedges. Cut each regular or crimini mushroom in half if large. Cut and discard stems from shiitake mushrooms; then cut shiitake mushroom caps into ½" wide strips.
2. In nonstick 12" skillet over medium heat, in 1 T hot salad oil, cook onion until just tender; with slotted spoon, remove to bowl.
3. In same skillet over high heat, in 1 more T hot salad oil, cook half of mushrooms until golden and any liquid in skillet evaporates.
Add 1 T soy sauce to skillet; stir to coat mushrooms. Remove mushrooms to bowl with onion. In 1 more tablespoon hot salad oil, repeat with remaining mushrooms and soy sauce.
4. Toss mushroom mixture with red wine vinegar. Arrange arugula on platter, top with mushroom mixture.
Sprinkle with pine nuts. Garnish with parsley leaves.
Each servings, About 1 60 calories, Io g fat, 0 mg c olesterol, 355 m sodium.
Good Housekeeping/July'94/scanned & fixed by DP & GG