Sauteed Mushroom Salad

I’ve been on a mushroom kick lately. I think they are probably my favorite vegetable to eat and cook with. From portobello, shitake, cremini, to matsutake mushroom (the most expensive mushrooms in the world), I love them all. I’ve actually never had the most expensive mushrooms before, nor have I ever had truffles! I know, here I am writing like I know everything about mushrooms, blasphemy. I sauteed some cremini mushrooms in this recipe and topped it on a bed of arugula for a nice warm salad. The dressing wilts the greens until they are just tender. The flavors from the tartness of the sauce to the juicy mushrooms make a wonderful light dinner.

Sauteed Mushroom Salad

Makes 2 servings

• 1 tablespoons extra-virgin olive oil, divided
• 1/2 small onion, halved and sliced
• 1/2 pound white or cremini mushrooms, quartered
• 1 cloves garlic, minced
• 1/2 teaspoon dried oregano
• 1.5 tablespoons red wine vinegar
• 1 clove garlic, minced
• 2 small russet potatoes, sliced thinly and cooked
• 1 tablespoons lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 4 cups bitter salad greens, such as frisee, arugula or baby dandelion greens
• 1 tablespoon grated Parmesan cheese

Directions

1. Heat 1/2 tablespoon oil and garlic in a large nonstick skillet over medium heat. Add onion and cook until softened, about 3 minutes. Add mushrooms and cooked potatoes and cook for 5 minutes.
2. Add oregano and stir until fragrant, about 30 seconds. Add vinegar and cook until mostly evaporated, about 3 minutes. Stir in the remaining 1/2 tablespoon oil, lemon juice, salt and pepper and continue cooking for 1 minute more. Pour over greens in a large bowl and toss to coat. Sprinkle with Parmesan.