Monday, April 22, 2013
Warm mushroom and grated beet salad
This is just cooked mushrooms, with grated roasted beets, and a wee bit of cheese. If you have greenery (spinach, arugula, lettuce), you could serve this over a bed of greens. But I ate it all by itself and it was delicious.
1 box button mushrooms, sliced
2 medium roasted beets, peeled
Butter, olive oil, fresh thyme
Freshly grated parmesan cheese
Lightly saute the mushrooms in butter and olive oil until they start to give up some liquid. Add fresh thyme, and grate the beets into the pan. Mix together and continue cooking until the mushrooms are as done as you want them. Salt and pepper to taste. Serve warm, with cheese.
As an aside, this was an excellent way to use up both some old mushrooms and a couple of old beets I found in the vegetable drawer.