Let’s start with some farm to table yummy greens. I am a big fan of baby arugula but in this recipe, I use an array of simple greens. You can modify and use a single green ( just arugula) or mixed. Either way the flavor of the savory mushrooms comes through, especially with the simple vinaigrette that accompanies this salad. Enjoy every bite. You can also pack this salad for lunch by keeping mushrooms separate till ready to eat.
Recipe (Serves 2)
6-8 oz mixed baby greens
3 c mixed mushrooms. I like the flavor of trumpet mushrooms, along with oyster, enoki and shiitake.
1 bell pepper red, yellow or orange, julienne
1/2 Maui or sweet onion chopped
1 tbsp olive oil
1/4 salt and pepper
For Vinaigrette
2 tbsp olive oil
1 tbsp balsamic vinegar
1/2 orange squeezed
1/2 tsp apple cider or fig vinegar
Salt and pepper to taste
Mix well and set aside.
In a sauté pan heat oil and add onions, bell pepper and cook for 4-5 minutes. Add mushrooms and continue to sauté till mushrooms are completely cooked 6-8 minutes.
While mushrooms and veggies are cooking, assemble baby greens on 2 plates. Drizzle with balsamic. Add mushrooms and serve.