On Health

In the first week of 2013, whilst swimming in a sea of chocolate cookies, I managed to make some pretty healthy choices.  There were new smoothies.  And there were new salads.  I realized that I was eating whatever I wanted at 1/3 of my daily meals, and eating well at the other 2/3.  Not bad.  Now I just have to keep it up for 51 more weeks!  Oh, it’s not a resolution or anything.  Just, you know, a good idea.

saladI tried to recreate my favorite restaurant salad earlier in the fall, and I’ve been tweaking it ever since.  It took a little detour into Smitten-land and I love the way it’s turned out now.

To make the new and improved warm mushroom salad for two shroom-lovers, you will need:

  • 2 – 3 T minced shallots
  • 2 T white wine vinegar
  • 5 T olive oil
  • 1 T butter
  • salt
  • pepper
  • a bunch of arugula
  • 8-10 oz. mushrooms, sliced (I like creminis, which are baby bellas)
  • a couple sprigs fresh thyme (or a shake or two of dried)
  • Parmesan cheese

Place the shallots in a small dish and pour vinegar on top.  Let sit for 5 minutes, to slightly soften the onion flavor.

While that’s happening, heat 2 T olive oil and 1 T butter in a skillet.  When hot, add mushrooms, salt, pepper, and thyme, and stir occasionally, till mushrooms are cooked through, about 5 minutes.  Remove from heat.

Add remaining olive oil to shallot mixture, and whisk till combined.  Add salt and pepper and you have your dressing.

Place a bunch of arugula in two bowls, and top with Parmesan shavings.  Add half of the mushrooms to each bowl, and top with dressing.

Dig in right away.

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