Sautéed Portobello Mushrooms with Leeks and Greens Salad

Serves 4-6

Recipe by Scot Evans

Husband-Tested in Alice’s Kitchen

If you are having a light main dish, such as fish, and need a substantial salad or if you want a vegetarian main salad for Meatless Monday, this will be a good choice.  We love the meaty texture of Portobello mushrooms.  The dressing can be made in advance.  The salad is quite pretty and would be perfect for a small dinner party.

For the Dressing:

2½ Tablespoons balsamic vinegar

1 Tablespoon fresh lemon juice

1 Tablespoon white wine vinegar

¾ teaspoon sugar

3 Tablespoons extra-virgin olive oil

Kosher salt and freshly ground pepper, to taste

For the Salad:

2 large Portobello mushrooms caps, wiped clean with a damp cloth and cut into ¼ inch think slices

2 leeks (white and pale green part only), chopped, rinsed well and patted dry

2 teaspoons extra virgin olive oil

½ cup vegetable broth or chicken broth

6 cups loosely packed mixed baby greens

Preheat oven to 400° F.

Place all dressing ingredients in a jar.  Place a lid on the jar and shake until the ingredients are blended well.  (Can be made in advance.)

Arrange the mushroom slices on a rimmed baking sheet.   Drizzle them with half the dressing.  Roast the mushroom slices in the oven for 10 minutes.

In a skillet, heat the olive oil and sauté the leeks for about 6 minutes or until lightly browned.  Add the broth and boil until almost all of the liquid is evaporated. Add the remaining dressing.

Mound the greens on a platter.  Fan out the mushroom slices over the greens and then top with the leek mixture.  Serve immediately.  (Full disclosure:  The picture shows the mushrooms on top and that’s because I made a mistake and put the leek mixture over the greens first and then put the mushrooms on, but it still turned out great.)

Nutritional Info:  (per serving)  123 calories; 61% calories from fat; 9 grams of fat; 74 mg of sodium