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Photo: Photography / Jenny Huang, Food Styling / Tyna Hoang, Prop Styling / Nicole Louie
Active Time:15 minsTotal Time:30 minsServings:6Jump to Nutrition Facts
Active Time:15 minsTotal Time:30 minsServings:6
Active Time:15 mins
Active Time:
15 mins
Total Time:30 mins
Total Time:
30 mins
Servings:6
Servings:
6
Jump to Nutrition Facts
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Ingredients
1poundmixed mushrooms, such as cremini, shiitake caps, oysterand/orbeech, halved or quartered, depending on size
1 small onion, halved and sliced
3tablespoonsextra-virgin olive oil, divided
¼teaspoonsalt, divided
2tablespoonslemon juice
1 1/2 teaspoons chopped fresh thyme, or 1/2 teaspoon dried
¼teaspoonground pepper
3tablespoonsdry sherry
2 cloves garlic, minced
2tablespoonsshaved Parmesan cheese
DirectionsPreheat oven to 450°F.Toss mushrooms, onion, 1 tablespoon oil and 1/8 teaspoon salt in a large bowl. Spread in an even layer on a large, rimmed baking sheet. Roast, stirring occasionally, until soft and golden brown, 15 to 20 minutes.Meanwhile, whisk the remaining 2 tablespoons oil, lemon juice, thyme, 1/8 teaspoon salt and pepper in the large bowl.Remove the mushroom mixture from the oven. Immediately add sherry and garlic to the pan, stirring and scraping up any browned bits. Scrape the mixture into the bowl with the dressing. Add greens and toss to coat. Serve the salad sprinkled with Parmesan.Originally appeared: EatingWell Magazine, January/February 2007; April 2022
Directions
Preheat oven to 450°F.Toss mushrooms, onion, 1 tablespoon oil and 1/8 teaspoon salt in a large bowl. Spread in an even layer on a large, rimmed baking sheet. Roast, stirring occasionally, until soft and golden brown, 15 to 20 minutes.Meanwhile, whisk the remaining 2 tablespoons oil, lemon juice, thyme, 1/8 teaspoon salt and pepper in the large bowl.Remove the mushroom mixture from the oven. Immediately add sherry and garlic to the pan, stirring and scraping up any browned bits. Scrape the mixture into the bowl with the dressing. Add greens and toss to coat. Serve the salad sprinkled with Parmesan.
Preheat oven to 450°F.
Toss mushrooms, onion, 1 tablespoon oil and 1/8 teaspoon salt in a large bowl. Spread in an even layer on a large, rimmed baking sheet. Roast, stirring occasionally, until soft and golden brown, 15 to 20 minutes.
Meanwhile, whisk the remaining 2 tablespoons oil, lemon juice, thyme, 1/8 teaspoon salt and pepper in the large bowl.
Remove the mushroom mixture from the oven. Immediately add sherry and garlic to the pan, stirring and scraping up any browned bits. Scrape the mixture into the bowl with the dressing. Add greens and toss to coat. Serve the salad sprinkled with Parmesan.
Originally appeared: EatingWell Magazine, January/February 2007; April 2022
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Nutrition Facts(per serving)107Calories8gFat6gCarbs4gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
