Three-Mushroom Salad with Walnuts
Great as an appetizer or a salad side dish; gets raves at salad bars.
- olive oil, for sauteing
- 1⁄2 cup thinly sliced button mushrooms
- 1 cup sliced portobello mushroom caps
- 1 cup thinly sliced shiitake mushroom caps
- 1 Tbsp minced onion
- 3 cloves garlic, minced
- 1⁄4 cup wine vinegar
- 1 Tbsp soy sauce
- 2 tsp honey
- 8 cups salad greens
- 2 Tbsp chopped walnuts, toasted
Coat frying pan with olive oil and heat over medium-high heat. Add all mushrooms, onion, and garlic. Sauté for three minutes or until mushrooms are tender. Combine vinegar, soy sauce, and honey; add to frying pan and mix. Remove from heat. To serve: Arrange salad greens on individual plates. Spoon one-third cup of mushroom mixture over each serving. Sprinkle each serving with 1½ teaspoons of walnuts.
(Originally featured in FamilyTable, Issue 675)
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