This salad worked out particularly. Reiver's family gifted us some lovely butter lettuce and beets the other day. And then mushrooms went on sale for half price at the grocery store. And, at that point, all you really need to add to complete the dish is a light vinaigrette, so this recipe dovetailed quite nicely with our available ingredients this week.

I think cremini mushrooms (and/or a mix of oyster and shiitake) would be idea for this, but the sale was only on the white button mushrooms this week, so I just went with those. Use whatever tickles your fancy though. You can't really go wrong with mushrooms cooked in butter!

Spring Greens with Sautéed Mushrooms

Slightly adapted from Vegetable of the Day by Kate McMillan

Ingredients

• 1 Tbsp. butter
• 250g mushrooms, trimmed and cut into bite-sized pieces
• 1 tsp. garlic paste¹ (optional)
• salt and pepper, to taste
• 1 Tbsp. red wine or apple cider vinegar
• 1 tsp. balsamic vinegar
• 1-2 Tbsp. olive oil
• 1 Tbsp. minced shallot²
• 1 Tbsp. minced fresh chives
• 150-175g mixed greens

Directions

1. Melt the butter over medium heat.
2. Add the mushrooms and cook until they release their liquid.
3. Add the garlic, season to taste with salt and pepper, and continue cooking until most of the liquid has evaporated.
4. Meanwhile, combine the vinegars and whisk in the olive oil.
5. Mix in the shallot and chives (or green onion) and toss with the greens.
6. Top salad with the mushrooms and serve.

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¹ The recipe didn't call for any garlic and I didn't use any this time, but, in retrospect, I think some garlic with the mushrooms would have been nice. I would definitely add some if I were doing this again. ^Back
2 I didn't want to go out and get shallots and chives just for this recipe, so I used a minced green onion in place of both. I'm sure the shallot and chives would have been nice, but not so nice that it was worth getting two extra ingredients for and then trying to figure out how to use up the excess. The green onion got the job done just fine. ^Back