It also allows you incorporate the tasty browned bits from the pan into the salad.
Frisee provides a nice textural contrast to the tender mushrooms.
Toss mushrooms, onion, 1 tablespoon oil and 1/8 teaspoon salt in a large bowl.
Photo: Photography / Jenny Huang, Food Styling / Tyna Hoang, Prop Styling / Nicole Louie
Spread in an even layer on a large, rimmed baking sheet.
Roast, stirring occasionally, until soft and golden brown, 15 to 20 minutes.
Remove the mushroom mixture from the oven.
Immediately add sherry and garlic to the pan, stirring and scraping up any browned bits.
Scrape the mixture into the bowl with the dressing.
Add greens and toss to coat.
Serve the salad sprinkled with Parmesan.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
