Mushroom salad

 

  • Ingredients

  • ▢2-3  mushrooms chopped
  • ▢1 tbsp olive oil divided
  • ▢1/2 tbsp unsalted butter
  • ▢1 onion sliced
  •     1 tsp butter
  • ▢1/4 tsp salt
  • ▢1 tsp lemon juice
  • ▢1/4 tsp ground black pepper
  •          arugula
  • ▢1  walnuts chopped
  • ▢  1 slice cheese crumbled
  • ▢2 tbsp parsley chopped

 

 

  • Sauté the veggie mix: Heat 1/2 tablespoon of olive oil in a nonstick skillet over medium heat. Add mushrooms, yellow onion, red onion, butter, and salt. Sauté for 10 minutes until the mushrooms turn golden.
  • Transfer the veggie mix into a sieve over a bowl to catch the sautéing juice. Save the juice for later.
  • Make the dressing: Whisk together the sautéing juice, 1/2 tablespoon of olive oil, lemon juice, and ground black pepper until well combined.
  • Plate up: Arrange a bed of arugula on each serving plate. Place the veggie mix on top, then sprinkle with chopped walnuts, feta cheese, and parsley.
  • Pour the dressing over. Toss the salad if desired. Enjoy.