Recipe for Mushroom Medley Delight

Serves 2 as a main dish ~ 4 as a starter

Ingredients

1lb assorted mushrooms, sliced

2 cloves of garlic, chopped

2 tbsp. unsalted butter, or oil, for cooking mushrooms

1/4 tsp. sea salt, for cooking mushrooms

4 cups of greens, arugula, baby lettuce, baby spinach

1/2 head of radicchio, sliced thin

1 head of endive, cut into thin strips

1 cup walnuts, salted and toasted

4 red radishes, sliced thinly

1 cup Parmigiano Reggiano, shaved thinly

Soy Vinaigrette Dressing

2 tbsp. tamari, or soy sauce

2 tbsp. red wine vinegar

1-2 lemon, juiced

2 tbsp. extra virgin olive oil

1 shallot, fine dice

1/2 tsp. monk fruit sugar, or other

1 cup fresh parsley, fine chop, extra to finish the salad

1/4 tsp. sea salt, to taste

pinch of fresh ground pepper

Method for Mushrooms ~ Heat a large saute pan, on medium to low heat. Add butter. Add garlic. Add the mushrooms, salt, and pepper. Saute until the mushrooms are tender. Add 1 tbsp. of water so the butter doesn’t burn. Add a bit more if needed. Taste for seasoning. Keep warm. Reheat if needed.

Salad Greens: Mix all the greens, along with the radicchio, endive, and radishes, if using.

Soy Vinaigrette: In a small bowl, add chopped shallots, salt, monk fruit, soy sauce, wine vinegar, and lemon. Let macerate for 5 minutes. Add the chopped parsley, and whisk the ingredients. Slowly whisk in the olive oil. Taste for seasoning, and adjust.

Assembling the salad: In a large bowl mix the greens with 2 tbsp. of the dressing, to coat the leaves. Add half of the warm mushrooms, along with shaved Parmigiano, and walnuts. Reserve some mushrooms, nuts, and cheese to top the salad.

Plate the salad in large dinner bowls, if having as a main dish. Top with more mushrooms, nuts, and cheese. Sprinkle fresh parsley. Drizzle a bit more dressing and serve.

Laurie Richardone is a seasonal gluten free chef and certified health coach.

To work with Laurie, visit LaurieRichardone.com