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Saut ed Mushrooms on Tricolore Salad recipe

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

  • In a bowl, toss together the endive, arugula,and radicchio leaves. Cover with a damp towel and set aside.
  • In a large skillet, heat the oil overmedium-high heat. Add the garlic and cook, stirring until golden,about 3 minutes. Add the mushrooms reduce the heat to low, andcook, stirring occasionally, until the mushrooms are soft. Addthe rosemary, balsamic vinegar, and salt and pepper to tasteand simmer until thickened, about 2 minutes.
  • Meanwhile, divide the greens on servingplates. While the mushrooms are still hot, spoon them over thegreens. Top with Parmesan cheese and serve immediately.

    Serves 4.

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