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.
I 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.
a glass of milk 