Warm Mushroom Salad Recipe
Ingredients
| 2 1/2 tablespoons balsamic or rice vinegar | ||
| Water | 1 1/2 Tablespoon | |
| Port wine | 3 Tablespoon | |
| Garlic | 2 Clove (5gm), finley minced | |
| 8 ounces fresh mushrooms, sliced into 1/4-inch slices | ||
| Margarine | 1 Teaspoon | |
| Ground black pepper | 1/8 Teaspoon | |
| Boston lettuce leaves | 4 , rinsed | |
| Parsley | 1 Teaspoon, chopped | |
Directions
In a nonstick skillet, heat vinegar, water, wine and garlic over medium-high heat until small bubbles begin to form.
Add mushrooms and stir frequently 8 to 10 minutes, or until all liquid evaporates.
Add margarine and pepper; stir to coat evenly.
Arrange mushrooms on lettuce leaves and sprinkle with chopped parsley.
Serve warm.
Add mushrooms and stir frequently 8 to 10 minutes, or until all liquid evaporates.
Add margarine and pepper; stir to coat evenly.
Arrange mushrooms on lettuce leaves and sprinkle with chopped parsley.
Serve warm.
Chef
