Wilted Green Mushroom Salad

    Wilted Green Mushroom Salad


    67 people made this

    The way this dish works is you cook the mushrooms and pour them and their liquid over the greens, which wilts them a little.

    Serves: 4 

    • 1 tablespoon olive oil
    • 200g sliced fresh mushrooms
    • 1 clove garlic, chopped (optional)
    • 2 1/2 tablespoons (50ml) olive oil
    • 2 1/2 tablespoons (50ml) balsamic vinegar
    • salt and pepper to taste
    • 1 packet (120-150g) baby spinach, rocket or any greens

    Preparation:5min  ›  Cook:10min  ›  Ready in:15min 

    1. Heat 1 tablespoon of olive oil in a frypan over medium heat. Add mushrooms, and cook stirring until soft. Continue cooking until the juices from the mushrooms have reduced to about 2 tablespoons. Stir in the remaining olive oil, balsamic vinegar, salt and pepper until evenly blended. Turn off heat, and let the mushrooms sit in the pan until they are just warm, but no longer hot - otherwise the greens will wilt too much.
    2. Put the baby greens into a serving bowl, and pour the warm mushroom mixture over them. Toss to blend, and serve immediately.

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