Rediscovering favorites

Tonight we are playing paddle tennis with some friends so we wanted something quick for dinner.  It is also Thanksgiving week and I wanted something light.  I was looking for something else on the blog and stumbled across the warm mushroom salad.  That made me remember how delicious it is!  It won’t take long to fix and will be just the thing after freezing on the paddle court!

Warm mushroom salad

  • 1 package arugula, washed and dried
  • 1 package (8 oz) cremini mushrooms, cleaned, stemmed and chopped
  • 8 oz shiitake mushrooms, cleaned, stemmed and chopped
  • 1 package white mushrooms, cleaned, stemmed and chopped
  • 1 TB olive oil
  • 2 TB sherry vinegar
  • 2 – 3 thin slices Prosciutto per person (I rolled them up to make them more decorative.)
  • 1 oz good Parmesan, shaved

Mound arugula on plates.  Top with rolled prosciutto.

In a heavy saucepan heat 2 tsp olive oil.   Add chopped mushrooms and saute, stirring occasionally for about 10 minutes.  Add sherry vinegar.  Cook about 3 minutes.  Pour mushrooms with oil and vinegar over salad and topped with shavings of Parmesan cheese.

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About emenuplan
I love to cook and love to eat. I work full time and have a family so managing good meals during the week requires organization. I'm hoping to share my weekly menu plans and recipes to make things a little easier for those who want to follow along.

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