Spring Greens with Sautéed Shiitake Mushrooms and Pomegranate Molasses Vinaigrette
FEBRUARY 24, 2021
By CHEF KEN
Prep Time
15 minutes
Cook Time
20 minutes
Total Time
35 minutes
Ingredients
- 2 tablespoons Extra Virgin olive oil
- 1 cup onions, minced
- 4 cups fresh shiitake mushrooms, sliced
- 1 cup low sodium vegetable broth
- 2 tablespoons pomegranate molasses
- 1 tablespoon maple syrup
- Fresh ground black pepper (several grinds)
- 6 cups spring salad greens (plus other fresh veggies, if desired)
- 2 tablespoons fresh basil Chiffonade (5 leaves, stacked, rolled, then thinly sliced into confetti-like pieces)
Instructions
- Heat olive oil in a heavy sauté or frying pan over medium heat for 30 seconds.
- Add onions,stir, then add shiitake mushrooms. Sauté until mushrooms are browned and cooked through.
- Add broth, pomegranate molasses, maple syrup, and pepper to pan and allow liquid to reduce to about four tablespoons of syrupy dressing.
- Spoon mushroom/onion/dressing mixture over salad greens, toss thoroughly to coat, then garnish with basil Chiffonade.
