Ingredients Jump to Instructions ↓

  1. 2 tablespoons olive oil

  2. 10 large white button mushrooms, quartered

  3. 4 tablespoon corn kernels, fresh or frozen and thawed

  4. 4 tablespoons peas, fresh or frozen and thawed

  5. 4 tablespoons lima beans, fresh or frozen and thawed

  6. 2 tablespoons chopped fresh parsley

  7. 1 teaspoon chopped garlic

  8. 2 tablespoon white wine

  9. 4 tablespoons balsamic vinegar

  10. ? teaspoon salt

  11. 4 ounces mixed baby salad greens (mesclun)

  12. 2 tablespoons finely chopped tomatoes

Instructions Jump to Ingredients ↑

  1. Pour the oil into a large sautÈ pan and heat on high until it ripples and almost starts to smoke. Add the mushrooms and cook until brown on one side, about 3 minutes. Flip the mushrooms onto the other side and cook for 2 minutes. Add the corn, peas, beans, parsley, and garlic and cook for 3-5 minutes.

  2. Stir in the wine and cook until the wine is reduced to a glaze, stirring to make sure the vegetables do not stick. Turn off the heat and transfer the cooked vegetables to a bowl.

  3. Deglaze the sautÈ pan with the balsamic vinegar over high heat and reduce by half, approximately 3-5 minutes. Pour the reduced vinegar over the salad greens, sprinkle with º teaspoon salt and mix well. Distribute the baby salad greens among the individual plates. Reheat the vegetable mixture over high heat in the sautÈ pan for 1 minute, then spoon on top of the salad greens. Sprinkle with just a bit of chopped tomatoes and the remaining salt. Serve immediately.


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