Sauteed Portabella Mushroom Salad

Sauteed Portabella Mushroom Salad

with sheep's milk feta

Back in the day, for a number of years, I worked as a server at Baba Louie's Pizza in Gt. Barrington, MA. If you've never been to GB or Baba Louie's, you gotta go. Not only is the town picturesque and the pizza some of the best I've ever had, both places are also home to some of the best people on earth. It's probably only fair to credit my salad obsession to Baba Louie's. As you can glean from their menu, they have some of the most incredible salads. As a server we got to experiment a lot in the kitchen, often creating some interesting salad concoctions. The salad below is an amendment to one of my favs on the menu. It will never taste quite like it does coming out of the Baba's kitchen, but it's pretty damn close. Hope you enjoy as much as I do. Bon appetit!

Ingredients:

• 1-2 cups mixed greens
• 1 portabella mushroom, sliced
• 1 oz sheep's milk feta
• 2 tsp balsamic vinaigrette (of choice)
• 1 tsp olive oil
• salt & pepper, to taste

Spray small sautee pan with cooking spray. Once pan is heated add mushrooms. Sprinkle mushrooms with salt & pepper. Add 2 tsp balsamic vinaigrette and evenly coat mushroom slices. Sautee mushrooms until lightly browned and all liquid is cooked off. Add 1/4 cup water to the pan & cover until mushrooms are thoroughly cooked.

While mushrooms are cooking, toss greens with olive oil. Place greens on plate and top with feta & cooked portabellas. Enjoy!