More Great Recipes: Diabetic

Sauteed Mushroom Salad


User Avatar
Member since 2007

Serves | Prep Time | Cook 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


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


Pairs Well With


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.

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

11217 Downloads
FREE
A dash of local for every season
By slyasafox15

22 Recipes

16 Downloads
FREE
Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

443 Downloads
FREE
Torta Cubana
Torta Cubana
Mixed Berry Tart
Mixed Berry Tart
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze