Four-Mushroom Salad
Per ServingFour-Mushroom Salad |
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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.