Sautéed Mushrooms on Mixed Salad Greens

Recipe courtesy of the Mushroom Council and


Yield: 6


1 pound white button mushrooms
4 ounces shitake mushrooms
6 tablespoons olive oil, divided
1/4 cup cider or white wine vinegar
2 teaspoons Dijon-style mustard
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon ground black pepper
6 cups (about 8 ounces) mixed salad greens including arugula, radicchio and endive


Trim and slice white button mushrooms. Remove and discard shitake stems; slice caps.
To prepare dressing: In a cup, combine 4 tablespoons of the oil, the vinegar, mustard, sugar, salt and pepper; set aside.

Just before serving: In a large skillet, over low heat, heat 1 tablespoon of the oil. Add half of the mushrooms; cook and stir until golden, about 5 minutes; remove to a bowl.

Repeat with remaining oil and mushrooms; return cooked mushrooms to skillet; heat until hot. Stir in reserved dressing. Spoon over salad greens. Garnish with Parmesan curls or shredded Parmesan cheese, if desired.


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