Warm Broccoli Mushroom Salad

INGREDIENTS

INSTRUCTIONS

In a medium saucepan bring 1 inch of water to a boil. Add about 12 ounces
broccoli; return water to a boil. Reduce heat and simmer covered, until
crisp-tender, 2-3 minutes; drain; set aside. In a large non-stick skillet
over medium-high heat cook bacon until nearly crisp, about 4 minutes. Add
onion; cook, stirring frequently, until onion is crisp-tender and bacon is
crisp, 3 to 4 minutes. Stir in vinegar; cook, stirring constantly, until
vinegar is reduced by half, about 30 seconds. Add (about 2 1/2 cups)
mushrooms, salt and reserved broccoli; toss to coat. Serve immediately
while slightly warm.
Yields 4 to 6 portions; 6 cups Variation - substitute balsamic vinegar.
Nathalie Dupree Loves Fresh Mushrooms For Quick Meals
Nathalie Dupree's new cookbook "Nathalie Dupree Cooks Quick Meals For Busy
Days" (Clarkson Potter,February, 1996), is filled with simple yet elegant
"rush hour" recipes and time-savings tips.
To clean mushrooms: Put mushrooms in a plastic bag with two tablespoons of
flour or baking soda, fill the bag 3/4 full of cold water, then quickly
shake and drain. The mushrooms come out free of soil and need only to be
patted dry with a towel.
Recipe By     : Nathalie Dupree, Quick Meals For Busy Days
Posted to MC-Recipe Digest V1 #241
Date: Fri, 11 Oct 1996 20:22:13 -0700 (PDT)
From: PatH <phannema@wizard.ucr.edu>
NOTES : One of Nathalie's speedy favorites is Warm Broccoli Mushroom Salad,
a colorful melange she serves as a side dish, or on a bed of
lettuce as a salad. The dressing is a tangy mixture of vinegar and
bacon.

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