Three Mushroom Salad with WalnutsAdd To My Recipes
Bartenura Olive Oil
1/2 cup thinly sliced button mushrooms
1 cup sliced Portobello mushroom caps
1 cup thinly sliced shiitake mushroom caps
1 tablespoon minced onion
3 cloves garlic, minced
1/4 cup Kedem White Wine Vinegar
1 tablespoon imitation soy sauce or coconut aminos
2 teaspoons Gefen Honey
8 cups salad greens
2 tablespoons chopped walnuts, toasted
Cook the Mushrooms
Coat frying pan with olive oil and heat over medium-high heat. Add all mushrooms, onion, and garlic. Sauté for three minutes or until mushrooms are tender.
Combine vinegar, soy sauce, and honey; add to frying pan and mix. Remove from heat.
Arrange salad greens on individual plates. Spoon 1/3 cup mushroom mixture over each serving.
Sprinkle each serving with one and a half teaspoons walnuts.
Note: This recipe provided with permission from kosher.com.
- Choosing a selection results in a full page refresh.
- Press the space key then arrow keys to make a selection.