Marinate fresh mushrooms to serve over a selection of baby greens for an elegant, flavorful side salad.
12 side-dish servings
30 minutes plus marinating
1 to 2 lemons
4 tablespoons olive oil
2 cloves garlic, each cut in half
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 pounds white mushrooms, trimmed and cut into quarters
1/2 cup loosely packed fresh parsley, chopped
3 tablespoons snipped chives plus additional for garnish
1 bag (5 ounces) baby arugula
1 bag (5 ounces) mixed baby greens thinly shaved Pecorino-Romano cheese for garnish
- From lemons, grate 1/2 teaspoon peel and squeeze 1/3 cup juice. In 4-quart saucepan, heat lemon peel and juice, 3 tablespoons oil, garlic, salt, and pepper to boiling on high. Reduce heat to medium and simmer 30 seconds.
- Stir in mushrooms, parsley, and chives. Transfer to large zip-tight plastic bag. Seal bag, pressing out excess air. Place bag in bowl and refrigerate 6 hours or overnight.
- Place sieve over large bowl; drain mushrooms over bowl (do not discard drained marinade). Discard garlic cloves; set mushrooms aside. Add remaining 1 tablespoon oil to marinade in bowl; whisk until blended. Add arugula and mixed greens; toss to combine.
- Serve mushrooms on greens. Garnish with additional snipped chives and Romano shavings. Makes 12 side-dish servings.
Each serving : About 65 calories, 3g protein, 5g carbohydrate, 5g total fat (1g saturated), 1g fiber, 0mg cholesterol, 105mg sodium.