Here's a recipe I discovered this week while trying to use a package of portobello mushrooms sitting in the fridge and trying to find something special to go alongside lobster-filled ravioli with homemade tomato sauce.
This warm mushroom salad stars the lovely portobello, supported by a soaking in balsamic vinegar, garlic and olive oil and served atop a cluster of mixed greens. Voila! Problem solved.
WARM MUSHROOM SALAD
1 tablespoon oil
1 1/2 cups sliced fresh mushrooms
1 clove garlic, chopped
2 1/2 tablespoons olive oil
2 1/2 tablespoons balsamic vinegar
Salt and pepper to taste
1 (10-ounce) package baby greens mix
Heat olive oil in a skillet over medium heat. Add mushrooms and cook, stirring until soft. Continue cooking until the juices from the mushrooms have reduced to about 2 tablespoons of liquid. 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.
Place the baby greens in a serving bowl and pour the warm mushroom mixture over them. Toss to blend and serve immediately.
Makes 4 servings.