There's nothing like the tempting chunkiness of cut-up mushrooms to make you forget their lean and virtuous nature.
2 tablespoons olive oil, divided
1 tablespoon balsamic vinegar
1 tablespoon yellow mustard seed
1 tablespoon brown mustard seed
1 shallot, sliced
1 pound mixed mushrooms (such as cremini, portobellos, and stemmed shiitakes), sliced
3 cups torn butter lettuce leaves
salt to taste
freshly ground pepper to taste
In a non-stick skillet, heat remaining olive oil over medium heat and cook mustard seeds until they begin to pop. Add shallots and cook for about 2 minutes. Add mushrooms and cook over high heat for about 5 minutes.
In a large bowl, combine mushrooms and greens and toss with dressing. Add salt and pepper. Serve warm.
Ease of Preparation: Easy
Preparation Time: 10 min
Cook Time: 10 min
Recipe By: Louise Fiszer and Jeannette Ferrary
From: A Good Day for Salad
Used with permission of Chronicle Books