I had a mushroom salad at one of my local favorite spots the other day. It was a special and it was delicious! Ever since, I have been dreaming of it, and knew that it was just a matter of time before I recreated it. The weather has been kind of miserable, not really salad weather, so I opted to make it a side and not a main course. I paired it with a grass-fed beef burger on a sprouted grain bun, which I felt was hearty enough to stand up to the pouring rain. If you'll notice, the salad really takes up most of the plate. This is the bonus to eating loads of veg, you can eat a ton of food.
Mushroom Salad
2 portobello mushrooms, sliced
4 shitake mushrooms, sliced
1/4 pound crimini mushrooms, sliced
1 head of frisee, root end removed
1 small head of romaine or little gem lettuce, torn into pieces
olive oil
balsamic
parmesan
Heat a large sauté pan over medium heat. Add a couple of tablespoons of olive oil, then add mushrooms. Cook until they are golden. Season with sea salt and pepper.
While mushrooms are cooking, combine the lettuces in a bowl. Drizzle with olive oil and balsamic vinegar and toss. Top with cooked mushrooms and grated parmesan cheese.
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