Field Greens with Warm Mushroom Rosemary Dressing

I've been craving mushrooms something fierce these past few days. At the same time, I'm at the point where I am getting a little sick of eating salad with the same dressings every day for lunch. So I thought I'd kill two birds with one stone and do a warm mushroom dressing.

This is a great little dressing and takes about 10 minutes to make from start to finish, which is a bonus! It would also be a great sauce to go over rice or pasta, or thrown on top of fish, steak, or even a baked potato. But it's simply wonderful as a salad dressing and it packs easily for work. Simply place mushrooms and dressing in a small container, heat up in the microwave, and toss over a separate container of salad greens. It couldn't get any easier!



Warm Mushroom Rosemary Dressing
3 tbsp olive oil
1 clove garlic, minced
4 cups thickly-sliced baby bella mushrooms
Salt/pepper to taste
1 tbsp fresh rosemary, minced
2 tbsp red wine vinegar

In a medium saucepan, heat olive oil over medium heat. Add garlic and saute for 30 seconds. Add mushrooms, season with salt and pepper, cover and saute for 6-7 minutes, stirring occasionally until tender. Add rosemary and vinegar and simmer for 1 to 2 additional minutes. Remove from heat and toss over fresh field greens.