SAUTEED MUSHROOM SALAD

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 2 tablespoons extra-virgin olive oil, divided
  • 1 small onion, halved and sliced
  • 1 pound white or cremini mushrooms, quartered
  • 2 cloves garlic, minced
  • 1 1/2 teaspoons chopped fresh thyme or 1/2 teaspoon dried
  • 3 tablespoons dry sherry
  • 2 tablespoons lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 8 cups bitter salad greens, such as frisee, arugula or baby dandelion greens
  • 2 tablespoons grated Parmesan cheese

Directions

  • Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add onion and cook until softened, about 3 minutes. Add mushrooms and cook, stirring, until they release their juices, 10 to 12 minutes.
  • Add garlic and thyme and stir until fragrant, about 30 seconds. Add sherry and cook until mostly evaporated, about 3 minutes. Stir in the remaining 1 tablespoon oil, lemon juice, salt and pepper and continue cooking for 1 minute more. Pour over greens in a large bowl and toss to coat. Sprinkle with Parmesan

Notes

NUTRITION INFORMATION: Makes 6 servings, about 1 1/3 cups each.

Per serving: 82 calories; 6 g fat (1 g sat, 4 g mono); 1 mg cholesterol; 6 g carbohydrate; 3 g protein; 1 g fiber; 133 mg sodium; 339 mg potassium.

Categories: Diabetic 
© 2006-2014 BakeSpace, Inc. All Rights Reserved