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Portobello Mushroom Salad with Red Wine Vinegar Dressing

Source of Recipe


From "Ladle, Leaf and Loaf" by Lisa Cowden






List of Ingredients



• -- Dressing --
  
• 1/4 cup plus 2 Tbsp olive oil
  
• 1/4 cup red wine vinegar
  
• 1 (2-inch) sprig fresh rosemary
  
• 1/4 tsp salt (preferably kosher)
  
• Freshly ground black pepper to taste
  
• .
  
• -- Salad --
  
• 4 large portobello mushrooms, stems removed, caps rinsed and sliced
  
• 2 cups trimmed and diagonally sliced green beans
  






Instructions



1. To prepare dressing: Combine all of the dressing ingredients in a small saucepan. Simmer over low heat for 3 to 4 minutes.
   
   
2. To prepare salad: Transfer dressing to a large skillet over low heat. Add the mushrooms and toss gently to coat with the dressing. Cover the pan and cook over medium heat for 10 minutes, or until the mushrooms have begun to soften. Remove from the heat, cover, and set aside.
   
   
3. In a pot, steam the beans for 5 minutes, until just tender. Plunge into cold water, drain, and add to the mushrooms. Transfer the salad to a medium bowl. Cover and cool to room temperature. Toss and serve with a slotted spoon.
   
   Makes 6 servings.