What’s better than a Green Eating recipe? A Green Eating recipe enjoyed warm! With the colder months upon us, Daniel Hewes East Hampton Nutritionist is excited to share a toasty starter dish you can serve even on the chilliest of days:
For Daniel Hewes East Hampton Nutritionist and Green Eating expert, nothing beats a warm salad. An often forgotten starter dish, warm salads incorporate warm, cooked mushrooms into an otherwise cold dish. Truly a Green Eating recipe that can be enjoyed year-round, this recipe relies on one of the expert’s all-time favorite sustainable ingredients: mushrooms! You can use any cooked, warm mushrooms of your choice. But for this particular recipe, Daniel Hewes recommends using white mushrooms.
Here’s everything you will need to whip up a warm green mushroom salad:
- 3 pounds medium white mushrooms
- 3 tablespoons lemon juice
- 2 tablespoons salted butter
- 1 tablespoon soy sauce
- 3 tablespoons avocado oil
- 3 tablespoon vinegar
- 2 teaspoons tomato sauce
- 2 garlic cloves
- 1 onion
- 6 cups romaine lettuce
- ½ cup shredded cheese
Step 1: Toss mushrooms with lemon juice in a large serving bowl.
Step 2: Preheat oven to 300 degrees. While waiting for your oven to preheat, Daniel Hewes East Hampton Nutritionist recommends shaving time by melting butter in a large skillet. At avocado oil to the melted butter and simmer on low until browned.
Step 3: Add mushrooms to butter and cook covered for about 5 minutes.