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Sautéed Mushroom Salad

Name: Sautéed Mushroom Salad
Ingredients: 2-3 tablespoons Tuscanini Olive Oil; 11- pound white button or cremini mushrooms, sliced; 12-3 shallots, thinly sliced; 11 red bell pepper, diced; 11 clove garlic, crushed; 11 tablespoon Tonnelli Red Wine Vinegar; 11 teaspoon sugar; 1 Manischewitz Kosher Salt; 1 freshly ground black pepper; 18 cups or 10 ounces assorted baby salad greens, checked; 12 tablespoons scallions, checked and choppedHeat oil in a large skillet over medium-high heat. Add a single layer of mushrooms and cook, without stirring, for about five minutes or until mushrooms are browned on one side.; 1 Turn the mushrooms and stir in shallots, red pepper, and garlic. Cook for five minutes or until shallots and pepper begin to soften.; 1 Remove from heat and transfer mushroom mixture to a bowl. Stir in vinegar, sugar, salt, and pepper and mix until sugar is dissolved.; 1 Divide salad greens among four serving plates.; 1 Spoon mushroom mixture on top of greens and scatter scallions on top.; 1 Serve immediately.

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2-3 tablespoons Tuscanini Olive Oil
11- pound white button or cremini mushrooms, sliced
12-3 shallots, thinly sliced
11 red bell pepper, diced
11 clove garlic, crushed
11 tablespoon Tonnelli Red Wine Vinegar
11 teaspoon sugar
1 Manischewitz Kosher Salt
1 freshly ground black pepper
18 cups or 10 ounces assorted baby salad greens, checked
12 tablespoons scallions, checked and choppedHeat oil in a large skillet over medium-high heat. Add a single layer of mushrooms and cook, without stirring, for about five minutes or until mushrooms are browned on one side.
1 Turn the mushrooms and stir in shallots, red pepper, and garlic. Cook for five minutes or until shallots and pepper begin to soften.
1 Remove from heat and transfer mushroom mixture to a bowl. Stir in vinegar, sugar, salt, and pepper and mix until sugar is dissolved.
1 Divide salad greens among four serving plates.
1 Spoon mushroom mixture on top of greens and scatter scallions on top.
1 Serve immediately.