Wednesday, February 20, 2008
How many really interesting recipes have you looked at and thought "gee, must try this - it looks pretty appealing"? I've bookmarked, saved to favourites, printed with and without photos and keep a bucket list folder of must try recipes. I'm slowly even organizing two folders - one is a must try folder and the second is a must post folder.
When I saw this recipe at one of my daily visits to Kevin at Closet Cooking, I knew this was going to be right up my alley. I made the recipe and all I can say is BIG WOW... If you're a lover of mushrooms and sweet red onion, this recipe is a must try. The flavours are rich and meaty and the slow melt of the goat cheese on the top adds a pretty remarkable dimension of both flavour and texture. It's a very easy recipe to put together - about 15 minutes prep time and guaranteed to awaken appetites at any meal if served as an appetizer. I actually had it as a full meal and found it very filling and satisfying. And of course, kudos to Kevin's sister who introduced him to this dish.
3 tbsp. butter
1 - 8 oz. package cremini mushrooms (sliced)
1 - 5 oz. package shitake mushrooms (sliced)
1 - red onion thinly sliced
1 - 5 oz. jar oil packed sun dried tomatoes (drained and chopped) - reserve some of the liquid for the dressing
2 - tbsp. balsamic vinegar
1 - tbsp. oil (from the sun dried tomatoes)
1 - package spring mix salad greens (I used romaine)
1 - package crumbled goat cheese
1. Melt the butter in a pan
2. Add the mushrooms and onion and saute until the mushrooms are golden brown and slightly caramelized, about 10 minutes
3. Add the sun dried tomatoes, vinegar and oil
4. Bring to a boil, reduce heat and simmer for 5-10 minutes
5. Pour the mushroom salad onto the lettuce and top with the goat cheese and serve warm.
In reading over the glowing comments on Kevin's blog,one commenter noted how nice this would be with a glass of wine. Far be it from me to miss an opportunity.