Sauteed Portobello Mushroom over Mesclun Greens

By á-31949

Ingredients

• 2 T olive oil
• 4 large Portobello mushrooms, sliced
• 2 shallots, chopped
• 4 cloves garlic, chopped
• 2 T balsamic vinegar
• 1 T soy sauce
• 1/2 cup chopped tomatoes
• 1/4 cup chopped scallions
• 6 cups baby mesclun greens

Preparation

Step 1

1. Heat a skillet over medium heat.
2. Add olive oil to the pan.
3. Add mushrooms and a pinch of salt to the pan.
4. Allow mushrooms to sweat in pan (do not brown).
5. When mushrooms start to release their water, add shallots and garlic to the pan.
6. When mushrooms, shallots and garlic are soft, add balsamic vinegar to the pan.
7. Add soy sauce.
8. Place greens on plate.
9. Remove mushrooms from the pan and place over greens.
10. Pour excess sauce from the pan over mushrooms.
11. Garnish with tomatoes and scallions.