Portabella Mushroom Salad - cooking recipe

Ingredients

16 ounces portabella mushrooms, caps
3 tablespoons olive oil
2 tablespoons butter
2 teaspoons soy sauce
1 teaspoon balsamic vinegar
salt and pepper
1/2 cup grape tomatoes
1/2 cup blue cheese, crumbles
4 cups baby greens, lettuce mixture
1/4 cup balsamic vinaigrette (Paul Newman's Lite Balsamic Dressing)

Preparation

Slice the mushrooms.
Heat olive oil in a large saute pan.
Add mushroom slices and saute for approximately 5 minutes until cooked, but still firm.
Add salt and pepper to taste.
Remove mushrooms to a medium bowl.
Add butter to saute pan; melt and begin to brown.
Remove from heat and add soy sauce and balsamic vinegar. Mix and pour over mushrooms.
Place 2 cups of greens on a large salad plate.
Divide the mushrooms between the two plates.
Divide the blue cheese,tomatoes, and salad dressing between the two plates.
This makes 2 dinner size portions and can be divided into smaller side disher portions if desired.