Four-Mushroom Salad
Per ServingFour-Mushroom Salad |
||
|---|---|---|
| Makes: 4 | ||
| Serving Size: about 1 cup | ||
| Calories | 130 | |
| Fat | 8 | g |
| Saturated Fat | 1.5 | g |
| Trans Fat | 0 | g |
| Carbohydrate | 9 | g |
| Fiber | 2 | g |
| Sugars | 3 | g |
| Cholesterol | 5 | mg |
| Sodium | 330 | mg |
| Protein | 6 | g |
| Choices: Vegetable 2, Fat 2 | ||
- Makes: 4
- Serving Size: about 1 cup
- Preparation Time: 10 minutes
- Cooking Time: 12 minutes, plus cooling time
Ingredients
| 2 | Tbsp. | olive oil |
| 1 1/2 | lbs. | mixed fresh mushrooms (at least four varieties, such as button, cremini, shiitake, and trumpet), quartered or roughly chopped |
| 1/4 | cup | dry white wine |
| 2 | garlic cloves, minced | |
| 1 1/2 | Tbsp. | chopped parsley |
| 1 | Tbsp. | chopped fresh thyme |
| 1 | Tbsp. | lemon juice |
| 1/2 | tsp. | salt or to taste |
| 1/4 | tsp. | black pepper |
| 2 | Tbsp. | freshly grated Parmesan cheese |
Directions
- Heat the olive oil in a saute pan on high heat.
- Add the mushrooms, and cook for 4 to 5 minutes or until they begin to brown. Stir in the white wine, cover the pan, and cook for 2 minutes.
- Remove the cover, and cook until the liquid is reduced by half.
- Transfer the mushrooms and their juices to a bowl, and stir in garlic, parsley, thyme, lemon juice, salt, and pepper.
- Let the mushrooms cool to room temperature. Divide among 4 salad plates. Sprinkle with cheese.
