Sautéed Mushroom Salad

I love mushrooms and was excited to find this recipe. This recipe is very easy to prepare. Makes a great lunch salad. Enjoy!

8 cups spring mix (assorted baby salad greens)
1 tablespoon olive oil
1 pound white button or crimini mushrooms, trimmed and quartered
1 cup shallot or onion, thinly sliced
1 cup red bell pepper, diced
1 teaspoon garlic, minced
1 tablespoon red wine vinegar
1 teaspoon sugar
1 teaspoon freshly ground black pepper
2 tablespoons fresh chives, minced

Divide spring mix among 4 serving plates; set aside.

Heat oil in a large skillet over medium-high heat. Add a single layer of mushrooms and cook without stirring for about 5 minutes, or until mushrooms become red-brown on one side.

Turn the mushrooms and stir in shallot or onion, red pepper and garlic. Cook for 5 minutes, or until shallot or onions begin to soften.

Remove from heat and transfer to a separate bowl. Stir in vinegar, sugar, salt and pepper, and mix until sugar is dissolved. Spoon mushroom mixture on top of greens, and scatter fresh chives on top. Serve immediately.

*Recipe and photo provided by the Mushroom Council.