Sautéed Mushroom Salad


  • 2 tablespoon chives
  • 1 teaspoon freshly ground black pepper
  • Salt
  • 1 teaspoon sugar
  • 1 tablespoon red wine vinegar
  • 1 teaspoon garlic, minced
  • 1 cup red pepper, diced
  • + 4 more ingredients
    • 1 cup shallot or onion, thinly sliced
    • 1 pound white button or crimini mushrooms, trimmed and quartered
    • 1 tablespoon olive oil
    • 8 cup 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 p...

View full recipe at Spry Living


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