Green Salad with Caramelized Mushrooms

Green Salad with Caramelized Mushrooms | Ecency

Hello dear Hivers!

I have here a green salad (for two) that I made for dinner and with it, I made a caramelized button mushrooms to add a kick to the taste. We love our green salad a bit sweet and sour. And so I harvested some lettuce from my container garden for a fresh main ingredient. The freshly picked leaves are knackig, its trunk-like middle part makes a crispy sound whenever it is being munched.

The ingredients you want to add together depends on the number of persons eating... but you can guess by looking on each content in bowls... this is a dinner for two people. And if you double the ingredients, simply double the sauce too for the salad.

Above are the ingredients I used for this salad.

I used two different oils, one is olive oil on the left and to the right is a pumpkin seed oil made in the province of Steiermark. It is an expensive thicker oil which gives a nutty taste to the salad. You only have to sprinkle little to the mixed salad and the taste is really fine. The reason why I used 2 oils is because my husband prefers the olive oil.

Green salad.jpg

If the sweet and sour salad is not for you, the procedure to caramelize the mushroom is optional, skip the teriyaki sauce and the dash of sugar and simply sauteé the mushrooms to use for toppings.

How I caramelized the mushrooms:

1... The button mushrooms were sliced thinly then in a hot pan with 1 tablespoon olive oil, I fried the pieces til soft. I lowered the heat and continued sauteíng the mushrooms.

2... I sprinkled 2 teaspoons of the teriyaki sauce to coat the pieces and continued to stir ´til all became brown (If the sauce has evaporated which maybe the case from time to time, I would normally add a tablespoon of water and continue to stir).. then I added a dash of sugar to have the pieces caramelized... set the mushrooms aside to cool and for later use.

Note: I had to edit the indgredients for the vinaigrette coz I made an error of using honey in this recipe instead of the Agave syrup. My husband preferred the honey, so not thinking carefully I grabbed the honey next to the Agave.

Below...the Agave syrup to be used for the recipe

The Vinaigrette

Ingredients
4 Tbsps Olive Oil
4 Tbsps table vinegar
1/2 Tbsp sweet mustard (I used Austrian
Kremser mustard)
1 tbsp Agave syrup
dried italian herbs or any you like
Salt and black pepper

Procedures:

I simply mix the ingredients for the vinaigrette using a whisk until the sauce gets thicker and that´s it. Arrange the bowl of the salad, and as toppings add the caramelized mushrooms.