Warm mushroom salad

By slebel

Ingredients

• Ingredients
• 1 tablespoon olive oil
• 1 1/2 cups sliced fresh mushrooms
• 1 clove garlic, chopped (optional)
• 2 1/2 tablespoons olive oil
• 2 1/2 tablespoons balsamic vinegar
• salt and pepper to taste
• 1 (10 ounce) package baby greens mix
• 1/3 1/3cup cup(75 mL) (75 mL) extra virgin olive oil or vegetable oil
• 2 tbsp light mayonnaise 2 2tbsp tbsp(25 mL) (25 mL) light mayonnaise
• 1 tbsp chopped fresh tarragon 1 1tbsp tbsp(15 mL) (15 mL) chopped fresh tarragon
• 1 tbsp white wine vinegar 1 1tbsp tbsp(15 mL) (15 mL) white wine vinegar
• 2 tsp Dijon mustard 2 2tsp tsp(10 mL) (10 mL) Dijon mustard
• 1/4 tsp salt 1/4 1/4tsp tsp(1 mL) (1 mL) salt
• Pinch pepper Pinch Pinchpepper

Preparation

Step 1

Directions
1.Heat 1 tablespoon of olive oil in a skillet over medium heat. Add mushrooms, and cook stirring until soft. Continue cooking until the juices from the mushrooms have reduced to about 2 tablespoons. Stir in the remaining olive oil, balsamic vinegar, salt and pepper until evenly blended. Turn off heat, and let the mushrooms sit in the pan until they are just warm, but no longer hot - otherwise the greens will wilt too much.
2.Put the baby greens into a serving bowl, and pour the warm mushroom mixture over them. Toss to blend, and serve immediately.