Glazed Mushroom Salad

Sometimes a savoury salad is what’s needed to complete a meal.  Often prawns, chicken or steak strips are added, but to me that tends to make it a main dish vs. a side dish.  So here’s a way to get the deep flavours without using meat.

Click here for printable version.

Using per person:

2-3 oz of washed, and cut romaine – if using hearts, cut in half lengthwise, then cross cut into ½” strips.

100 grams of mushrooms or about 4 oz – sliced

1 clove of garlic, sliced

1T butter


Balsamic Vinegar

S & P

Several peeled lengths of Parmesan or Asiago cheese

Plate the romaine evenly between salad plates.

In a skillet, melt the butter over medium heat – add in the sliced mushrooms & garlic and turn gently until the mushrooms have turned a lovely golden brown colour – but no searing – just sauté them.

When just about ready, sprinkle with a bit of dried thyme, salt and freshly ground pepper.  Continue cooking for a minute or two longer.

Drizzle balsamic vinegar over the cooking mushrooms – don’t use more than about ½ T per serving.

Carefully portion the mushrooms over the plates of romaine.

Scatter a several pieces of cheese over the mushrooms – the heat should wilt the cheese somewhat.


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