Warm Balsamic Mushroom Salad with Feta
2 lbs. small cremini and baby portobello mushrooms (I quarter mine)
1 piece feta cheese, about 6 ounces, crumbled but leaving some chunks big
1 cup garlic-balsamic dressing
Fresh chopped parsley
Salt and fresh ground black pepper
Heat dressing and 2/3 cup warm water in a large. deep skillet. Add the mushrooms and cook, stirring occasionally until the mushrooms are tender and the liquid has mostly reduced to a glaze; season to taste with salt and pepper. Place mushrooms in a bowl and add the feta cheese. Top with the chopped parsley.
Garlic-Balsamic Dressing
1/4 cup balsamic vinegar
2 tablespoons lemon juice
2 cloves of garlic, pushed thru a press
3/4 cup of olive oil
Whisk all ingredients in a small bowl until blended and smooth.
