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Sautéed Mushrooms on Mixed Salad Greens
6
Ingredients
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1 lb. Monterey White Mushrooms Sliced
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4 oz. Monterey Shiitake Mushrooms
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6 Tbsp. STAR® Extra Virgin Olive Oil, divided
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1/4 cup STAR® White Wine Vinegar
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2 tsp. Dijon-style mustard
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1 tsp. sugar
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1/2 tsp. salt
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6 cups (8 oz.) mixed salad greens including arugula, radicchio and endive
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Shredded Parmesan cheese (optional)
Instructions
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1.
Trim and slice white mushrooms. Remove and discard shiitake stems; slice caps.
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2.
To prepare dressing; combine 4 Tbsp. olive oil, vinegar, mustard, sugar, salt and pepper; set aside.
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3.
Just before serving, in a large skillet, over low heat, heat 1 Tbsp. of oil. Add half the mushrooms; cook and stir until golden, about 5 minutes; remove to bowl. Repeat with remaining oil and mushrooms; return cooked mushrooms to skillet; heat until hot.
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4.
Stir in reserved dressing. Spoon over salad greens. Garnish with shredded Parmesan cheese, if desired.
