Sunday, October 27, 2013
Sautéed Portobello Mushrooms with Leeks and Greens Salad
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