An assortment of fresh mushrooms are saut edin olive oil, simmered in a balsamic vinaigrette and served hotover a colorful bed of mixed lettuces with a garnish of shavedParmesan cheese.
Recipe: Saut ed Mushroomson Tricolore Salad
1 endive, leaves separated
2 small bunches arugula, well washed
1 medium-size head radicchio, cored and pulled apart
1/2 cup extra-virgin olive oil
1 clove garlic, thinly sliced
1 pound assorted fresh mushrooms, such as cremini, shiitake,Portobello, Chanterelle, and white button, sliced 1/2-inch thick
1 teaspoon chopped fresh rosemary leaves
1/4 cup balsamic vinegar
Salt and freshly ground black pepper
8 large shavings Parmesan cheese
If the Saut ed Mushroomson Tricolore Salad recipe was useful and interesting, you can share it with your friends or leave a comment.