“A warm mushroom salad, a warm late winter’s eve.. I think perhaps I can make it ’till spring! I enjoyed it with purely the mushrooms and juices, but you may also prefer the traditional salad toppers. Courtesy DailyRecipe email service.”
- Ready In:
- 16mins
- Ingredients:
- 13
-
1
bag mixed salad green
-
3
tablespoons olive oil
-
1
(10 ounce) package mushrooms, sliced
-
3
shallots, chopped
-
3
cloves garlic, crushed
-
2
tablespoons chopped chives
-
2
tablespoons lemon juice
-
2
tablespoons balsamic vinegar
-
1
teaspoon sugar
-
1 1⁄2
cups garlic-flavored croutons (optional)
-
fresh parmesan cheese, shavings (optional)
-
salt (optional)
-
freshly ground black pepper (optional)
directions
- Arrange greens on 4 salad plates.
- Heat oil in a skillet over medium-high heat.
- Add mushrooms, shallots and garlic.
- Cook and stir 3 to 5 minutes, or until mushrooms are tender.
- Stir in chives, lemon juice, vinegar and sugar.
- Simmer for a few seconds until very hot.
- Spoon over salad greens.
- Optional: Top with croutons, Parmesan cheese, salt and freshly ground pepper to taste.
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