WARM MUSHROOM SALAD
2 1/2 tbsp. balsamic, herb or wine vinegar
1 1/2 tbsp water
3 tbsp. wine, or substitute water or juice
2 cloves garlic, finely minced
8 ounces fresh mushrooms, sliced
1 tsp. olive oil
1/8 tsp. ground black pepper, or to taste
1 tsp. chopped fresh parsley
4 cups greens-mixed
In a nonstick skillet, heat vinegar, water, wine and garlic over medium-high until it begins to simmer.
Add mushrooms and stir frequently 8 to 10 minutes, or until all liquid evaporates.
Add olive oil and pepper and stir to coat.
Place a cup of greens on each salad plate.
Arrange mushrooms on top and sprinkle with chopped parsley.
Pairs Well With
This is very different from salads that I am used to.