Warm Mushroom Salad
|Balsamic vinegar/Rice vinegar||2 1⁄2 Tablespoon|
|Water||1 1⁄2 Tablespoon|
|Port wine/Any sweet red wine||3 Tablespoon|
|Garlic||2 Clove (10 gm), finely minced|
|Fresh mushrooms||8 Ounce, sliced into 1/4-inch slices|
|Freshly ground black pepper||1⁄8 Teaspoon (to taste)|
|Boston lettuce leaves||4 , rinsed and dried|
|Chopped fresh parsley||1 Teaspoon|
In a nonstick skillet, heat vinegar, water, wine and garlic over medium-high heat until small bubbles begin to form.
Add mushrooms and stir frequently 8 to 10 minutes, or until all liquid evaporates.
Add margarine and pepper; stir to coat evenly.
Arrange mushrooms on lettuce leaves and sprinkle with chopped parsley.