Bitter Greens with Sauteed Mushrooms Recipe
Author: Magdalena Wszelaki
Recipe type: Appetizer
- 4 cups assorted bitter greens
- (such as escarole, endive, curly endive, dandelion greens)
- 1 large shallot, minced
- 2 cloves garlic, minced
- 2 cups sliced assorted wild or domestic mushrooms
- ½ teaspoon Celtic sea salt
- ¼ teaspoon freshly ground pepper
- 1 tablespoon clarified butter (ghee)
- ¼ cup extra virgin olive oil
- 2 tablespoons sherry wine vinegar
- Wash and dry the greens and tear into bite size pieces.
- Place in a medium sized salad bowl and set aside.
- Add the clarified butter and 1 tablespoon of olive oil to a medium sized skillet.
- Heat over medium high heat for 1 minute.
- Add the minced shallot and garlic and cook, stirring constantly for 1 minute.
- Add the mushrooms and sprinkle with salt.
- Cook the mushrooms for 3 – 4 minutes, stirring occasionally until the mushrooms are golden brown.
- Pour the sherry vinegar into the pan. Using a spatula or a spoon, scrape up any browned bits
- on the bottom of the pan.
- Cook for 20 seconds.
- Add the remaining olive oil and cook for an additional 20 seconds.
- Pour hot mushroom mixture over greens.
- Toss greens and mushrooms together, making sure to thoroughly coat the greens.
- Divide the mixture evenly between two plates and serve.
Recipe by HormonesBalance.com at https://hormonesbalance.com/recipes/bitter-greens-sauteed-mushrooms-recipe/
3.5.3251