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Lilly’s Table

 
 
© Lillys-Table.com Photo of Warm Portabello Salad
 

Tags: Vegan nuts Gluten-Free Dairy Free Low-Glycemic

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Medium

20 mins

Time
Estimate
20 mins

Icon Heart Healthy

Gluten
Free?
Yes

Spring

Typical
Season
Spring

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Spring

Warm Portabello Salad

 

Strips of portobellos are sauteed with olive oil and balsamic and placed on arugula until it wilts and sighs. If vegan or dairy-free omit the Parmesan, simply double the walnuts and use olive oil instead of butter.

Ingredients

  • 2 portabellos, large
  • 1 tablespoon olive oil
  • 1 tablespoon butter, unsalted, or olive oil
  • 3 sprigs fresh thyme, fresh
  • ¼ cup white wine
  • 2 tablespoons balsamic vinegar
  • 6 cups arugula, or spinach
  • ¼ walnuts, pieces
  • 2 ounces parmesan cheese, chunk, optional

Serving Size: 4 People

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Preparation Instructions

To begin, lay the portabellas on the round side and thinly slice. In a medium skillet, heat the oil over medium-high heat. Once it becomes hot, add the butter if using. As soon as the butter starts to sizzle, spread the mushroom slices in the pan. Allow to sizzle on one side for 4-6 minutes until lightly golden. Flip over and repeat on the other side. Continue until all slices are cooked through.

When the pan is full of the cooked up mushrooms, add in the leaves of the fresh thyme and the white wine. Allow the wine to absorb for about 1 minute and then toss in the balsamic vinegar. Take care not to inhale the balsamic fumes.

Arrange the arugula and/or spinach on plates or in a salad bowl. Drizzle the balsamic sauce and portobellos on top of the greens, sprinkle with the walnuts and top with the parmesan strips if using.