CATEGORY |
CUISINE |
TAG |
YIELD |
Eggs, Meats |
Sami |
Low fat, Veggies, Cold foods, Mushrooms |
4 |
Servings |
INGREDIENTS
2 |
ts |
Olive oil |
6 |
c |
Shiitake mushrooms, cepes, chanterelles |
1 |
ts |
Salt |
|
|
Fresh ground pepper, to taste |
4 |
c |
Spinach, frisee, arugula,beet |
2 |
ts |
Olive oil |
2 |
|
Shallot, peeled and minced |
1 |
|
Clove garlic, peeled and minced |
1/4 |
c |
White wine |
1/4 |
c |
Chicken broth |
1/4 |
c |
Balsamic vinegar |
1 |
tb |
Fresh thyme, chopped |
1/2 |
ts |
Salt |
|
|
Fresh ground pepper, to taste |
INSTRUCTIONS
1. For the salad, heat the olive oil in a large nonstick or cast-iron
skillet over medium heat. Add the mushrooms and saute until tender, about
10 minutes. Meanwhile, for the vinaigrette, heat 1 teaspoon of the olive
oil in a small saucepan. Add the shallots and garlic and cook until
softened, about 2 minutes. Add the wine, chicken broth and vinegar. Simmer
until reduced by half, about 10 minutes. Stir in the remaining olive oil,
thyme, salt and pepper.
2. Divide the greens among 4 plates. Top with the mushrooms. Spoon the warm
vinaigrette over the mushrooms and serve immediately.
Recipe by: NEW YORK TIMES
Sent to me by Jane Rosenberg-Coombs by jfcoombs@avana.net on 1 Fe, b 97.
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