Shiitake Mushroom and Onion Salad

1. 1

   In a saucepan over medium heat bring water to boil and then add onions.

2. 2

   Boil onions for 3 minutes, drain and rince well.

3. 3

   Snip off ends of onions and slip off the peels and then set aside.

4. 4

   Heat olive oil in a large skillet over medium high heat and add butter.

5. 5

   When the butter melts, lower heat to medium and add mushrooms cooking until the mushrooms brown around edges.

6. 6

   Add onions to pan and cook until light brown.

7. 7

   push vegetables to edge of pan and pour in vinegar and rum.

8. 8

   Cook, scraping the bottom of the skillet, until mixture comes to a boil and reduces to a glaze.

9. 9

   Season with salt and pepper.

10. 10

    Remove from heat and let cool.

11. 11

    ***To serve on individual plates: cover salad plates with salad greens (3/4 - 1 cup per serving), spoon mushroom/onion mixture over greens and top with 1/2 ounce of crumbled cheese.

12. 12

    ***To serve in a salad bowl: put greens in bowl, top with mushroom/onion mixture.

13. 13

    Toss.

14. 14

    Add cheese and toss again.

* Per serving · 4 servings · Values may vary.

No additional tips available.