WARM MUSHROOM SALAD
RECIPE TYPE
Vegan
SERVES
4
Prep Time: 15 min
Cook Time: 15 min
Ingredients
3 tbsp Longo’s Extra Virgin Olive Oil
2 large shallots, chopped
3 cloves garlic, minced
2 tsp chopped fresh Longo’s Thyme
1lb Longo’s Gourmet Mixed Mushrooms, trimmed and sliced
1/4 cup dry white wine (optional)
1/4 cup chopped fresh Longo’s Basil
1/4 tsp each salt and pepper
4 cups packed Longo’s Spring Mix
Vinaigrette:
2 tbsp sherry vinegar
1 tbsp Longo’s Dijon Mustard
1/4 cup Longo’s Extra Virgin Olive Oil
Pinch each salt and pepper
Directions
Heat oil in large non-stick skillet over medium-high heat. Add shallots, garlic and thyme. Cook, stirring, for 2 minutes. Add mushrooms; cook, stirring, for about 12 minutes or until excess water has evaporated and mushrooms are starting to brown. Pour in wine, if using. Cook until all of the wine has evaporated. Remove from heat. Stir in basil, salt and pepper.
Meanwhile, whisk together vinegar and mustard in small bowl. Gradually, in a thin stream, whisk in olive oil. Whisk in salt and pepper.
Divide greens among 4 salad plates. Top evenly with mushroom mixture. Drizzle with vinaigrette to serve.
NUTRITIONAL INFORMATION
Per serving: 290 calories
Protein 5g | Fibre 3g |
Fat 25g | Sugar 2g |
Carbs 14g | Sodium 330mg |
