Skillet Poached Mushroom Salad
 
Ingredients
  • 24 small button mushroom caps
  • ½ cup olive oil
  • ⅓ cup white wine vinegar
  • ⅓ cup dry white wine
  • 2 garlic cloves, peeled
  • 1 bay leaf
  • 1 tablespoon chopped fresh tarragon or oregano
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • Assorted salad greens
Instructions
  1. Place the mushrooms in a deep skillet. Add enough water to barely cover the mushrooms. Add the oil, vinegar, wine, garlic, bay leaf, tarragon or oregano, salt and pepper. Do not stir.
  2. Place the skillet over medium heat and slowly bring to a boil. Reduce heat to low and poach 10 minutes or until the mushrooms are tender when pierced with a fork.
  3. Cool in the liquid and transfer to a covered dish. Refrigerate at least 8 hours or overnight. When ready to serve, strain from the poaching liquid and serve over assorted salad greens.
Notes
Note: The poaching liquid can be refrigerated up to 1 week and reused.
Recipe by The Tennessee Magazine at https://www.tnmagazine.org/rabbit-food/