Warm Mushroom Salad
Warm Mushroom Salad might be just the main course you are searching for. This recipe makes 4 servings with 424 calories, 19g of protein, and 35g of fat each. This recipe covers 30% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free and primal diet. Head to the store and pick up arugula, olive oil, kosher salt, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.
Instructions
Watch how to make this recipe.
Clean the mushrooms by brushing the tops with a clean sponge. Don't wash them!
Remove and discard the stems and slice the caps 1/4 to 1/2 inch thick. In a large saute pan, heat the butter and 2 tablespoons of the olive oil until bubbly.
Add the mushrooms, salt, and pepper to the pan, and saute for 3 minutes over medium heat, tossing frequently. Reduce the heat to low and saute for another 2 to 3 minutes, until cooked through.
Meanwhile, arrange the arugula on 4 lunch plates (or on a platter) and cover each portion with 2 slices of prosciutto. When the mushrooms are cooked, add the sherry vinegar and the remaining 2 tablespoons of olive oil to the hot pan. Spoon the mushrooms and sauce on top of the prosciutto. With a vegetable peeler, make large shavings of Parmesan cheese and place on top of the hot mushrooms.
Sprinkle with the sun-dried tomatoes, parsley leaves, salt, and pepper, and serve warm.