3 tbsp pine nuts
2 red onion, cut into chunks
4 tbsp olive oil
2 garlic cloves, crushed
3 slies of whole wheat bread, cubed
7 oz mixed salad greens
9 oz cremini mushrooms, sliced
5 1/2 oz shitake mushrooms, sliced
5 1/2 oz oyster mushrooms, torn
1 garlic clove
2 tbsp red wine vinegar
4 tbsp walnut oil
1 tbsp finely chopped fresh parsley
Preheat the over to 350 degrees. Heat a non stick skillet over medium heat, add the pine nuts, and cook. Turning until just browned. Tip into a bowl and set aside.
Put the onions and 1 tablespoon of the olive oil into a roasting pan and toss to coat. Roast in the pre heated over for 30 minutes.
Meanwhile, heat 1 tablespoon of the remaining oil with the garlic in the nonstick skillet over high heat. Add the bread and cook, turning frequently, for 5 minutes, or until brown and crisp – croutons. Remove from the skillet and set aside.
Divide the salad greens among 4 plates and add the roasted onions. To make the dressing, whisk the garlic, vinegar and oil together in a small bowl. Stir in the parsley and season to taste with pepper. Drizzle over the salad and onions.
Heat remaining oil in a skillet, add the cremini and shiitake mushrooms and cook for 2-3 minutes, stirring frequently. Add the oyster mushrooms and cook for an additional 2-3 minutes. Divide the hot mushroom mixture among the 4 plates. Sprinkle over the pine nuts and croutons and serve!
This one is mouthwatering!