Heat 2 teaspoons olive oil in a large nonstick or cast-iron skillet over medium heat. Stir in mushrooms and saute until soft and just giving up their juices, about10 minutes.
Meanwhile, , heat 1 teaspoon oliveoil in a small saucepan. Add shallots and garlic and cook over medium heat until softened, about 2 minutes. Stir in wine, chicken broth and vinegar. Simmer until reduced by half, about 10 minutes. Stir in last teaspoon olive oil, thyme, salt and pepper.
Divide greens among 4 plates. Top with the mushrooms. Spoon warm vinaigrette over the mushrooms and serve immediately.
Contributor: Pat Ciesla
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