 News of Western Otoe,
Western Johnson, Northern Gage, Southern Cass & Lancaster Counties               
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Cook of the Week Recipes
Sautéed Mushroom Salad Prep Time: 7 minutes • Cook Time: 12 minutes 8 cups spring mix (assorted baby salad greens) Divide spring mix among 4 serving plates; set aside. Heat oil in a large non-stick skillet over medium-high heat. Add a single layer of mushrooms and cook, without stirring, for about 5 minutes or until mushrooms become red-brown on one side. Turn the mushrooms and stir in shallot or onion, red pepper and garlic. Cook for 5 minutes, or until shallot or onions begin to soften. Remove from heat and transfer to a separate bowl. Stir in vinegar, sugar, salt and pepper and mix until sugar is dissolved. Spoon mushroom mixture on top of greens and scatter fresh chives on top. Serve immediately. |
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