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From delicious. Magazine
Serves 4
300g fresh shiitake mushrooms, halved if large
200g swiss brown mushrooms, halved if large
300g oyster mushrooms, halved if large
1 tablespoon olive oil
2 garlic cloves, crushed
1/3 cup balsamic vinegar
150g mixed salad greens
1/2 cup flat-leaf parsley
75g reduced-fat feta, crumbled
Place the mushrooms in a bowl with the olive oil, garlic and 1/4 cup of the balsamic vinegar, and toss to coat mushrooms in the mixture. Heat a lightly oiled pan over high heat. When hot, add the mushrooms in batches and cook for 3-4 minutes, tossing occasionally, until cooked all over. Place salad and parsley leaves in a bowl with the remaining tablespoon of balsamic vinegar, then toss to combine. Divide the salad among plates, then top with the mushrooms and feta.
Sweetnicks’ Note: Instead of the different types of mushrooms, I used 4 large Portobello mushrooms that I had on hand.
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