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| Fresh Mushroom Melange with Herb & Pine Nut Salad |
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| 8 cup |
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Mixed Salad Greens |
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| 4 Tbs |
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Olive Oil, divided |
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| 1 lb |
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Mixed Fresh Mushrooms, sliced (white, shiitake, crimini and oyster) |
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| 1/4 cup |
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Pine Nuts |
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| 1/4 cup |
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Shallots or Onion, finely chopped |
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| 1 1/2 tsp |
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Garlic, minced |
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| 1/4 cup |
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Sherry Wine Vinegar |
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| 2 Tbs |
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Fresh Chives, chopped OR |
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| 1 Tbs |
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Green Onion, sliced |
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| 1/2 tsp |
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Salt |
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| 1/4 tsp |
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Ground Black Pepper |
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| 1 |
In a large salad bowl place salad greens; set aside. |
| 2 |
In a large skillet over medium-high heat, heat 3 tablespoons oil. Add mushrooms; cook, stirring occasionally, until browned, 3 to 5 minutes; transfer to salad bowl. |
| 3 |
In skillet heat remaining 1 tablespoon oil; stir in pine nuts; cook, stirring frequently, until golden, 1 to 2 minutes. |
| 4 |
Stir in shallots and garlic; cook, stirring occasionally, until crisp-tender, about 1 minute. Add vinegar, scraping up any brown bits from the pan. |
| 5 |
Stir in chives, salt and black pepper. Pour over salad mixture; toss to coat. Serve immediately. |
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| Servings: 4 |
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| Recipe Type |
| Salad, Side Dish, Vegetarian |
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| Recipe Source |
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