Warm Mushroom Salad

s'kat's Note:

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.

• Total Time: 16 mins
• Prep Time: 10 mins
• Cook Time: 6 mins

Ingredients:

Servings: 4

• 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 ½ cups garlic-flavored croutons (optional)
• fresh parmesan cheese , shavings (optional)
• salt (optional)
• freshly ground black pepper (optional)

Directions:

1. Arrange greens on 4 salad plates.
2. Heat oil in a skillet over medium-high heat.
3. Add mushrooms, shallots and garlic.
4. Cook and stir 3 to 5 minutes, or until mushrooms are tender.
5. Stir in chives, lemon juice, vinegar and sugar.
6. Simmer for a few seconds until very hot.
7. Spoon over salad greens.
8. Optional: Top with croutons, Parmesan cheese, salt and freshly ground pepper to taste.

Reviews

[ratherbeswimmin']

My husband and I thought this salad was the best. The lemon-balsamic dressing had the most extraordinary flavor. I left-off the croutons but did sprinkle fresh grated parmesan cheese on top. I highly recommend this to all mushroom lovers. It is a delight. Thanks s'kat.

[Jan Waters]

Enjoyed the salad and the balsamic sauce did make a wonderful dressing. We will enjoy this salad time and time again. I'll try the addition of the tomato wedges the next time. Thanks for sharing!

[JustJanS]

I've been making this now for years. The only thing I do is increase the amount of mushrooms as we all LOVE mushrooms ! I use meaty "Swiss Browns". I have added some tomato wedges to the dish before and they worked really well, but you need to be careful and warm them, not cook them.