Mushroom Croutons

    A potluck supper is exactly that. Sometimes there is an abundance of desserts and appetizers and not much else. Sometimes everyone is inspired to bring baked beans or macaroni and cheese. The planning committee this time made a great to-do about how we always run out of meat at the end of the line so guess what – nearly everyone brought meat. There were a few bean casseroles, a macaroni and cheese casserole with bacon, tomato and onion, and two salads! One of them was this salad that I made up at the last minute from what I had bought at the farmer’s market and when the bowl turned out to be only partially full, a raid on the pantry. I had forgotten fresh tomatoes and mushrooms so those came out of the pantry as well – talk about the-mother-of-invention! It was so gratifying when several people remarked on how much they enjoyed the spinach salad.

Hodge Podge Salad
Large bunch of fresh spinach; washed, stems removed, and torn into bite-sized pieces
Bunch of carrots; washed, tops removed, and shaved into strips with the peeler (don’t peel them first)
Bunch of leeks; washed, tops removed (saved), and sliced crosswise into thin rounds
Celery; tender center stalks including tops, washed and sliced thin
Can of black olives; drained and patted dry
Julienned sun-dried tomatoes packed in oil (who hasn’t sometime forgotten fresh tomatoes?)
Light balsamic vinaigrette dressing (it came in a bottle)

And finally:
Mushroom Croutons
8-oz package of fresh mushrooms, sliced
(in this case, a can of mushroom pieces, 8-oz drained weight, drained and patted dry)
Sea salt
Garlic powder
Onion powder

    Cut the mushrooms, fresh or canned, into fairly uniform pieces so they will cook evenly. Lightly oil or spray a skillet, add the mushrooms, turn the heat to medium high, and sprinkle the mushrooms with salt to draw out their moisture. As they heat up and begin to cook in their own juices adjust the heat so that they continue to give up moisture but do not scorch. As they cook keep stirring and add the garlic powder, onion powder, and pepper. The garlic and onion powder will absorb a small amount of the juice and begin to form a coating on the mushroom bits. They are ready when there is no discernable moisture remaining in the pan. Add the mushrooms to the salad.  Toss while adding a moderate amount of dressing depending on the size of your bowl. Use enough to lightly coat the salad without pooling any in the bottom of the bowl. Add tongs and serve.




  1. Ricki said

    Hi Mom,

    Thanks so much for your kind comment on my blog! I would love to talk to Rita about the anti-candida program she followed and how it helped! Is there an email addresss at which I can contact her? She can also reach me at my regular email address, dietdessertdogsATgmailDOTcom. Thanks for thinking of me in this regard. 🙂

  2. Recipe man said

    good idea. im sure to make this soon.
    usualy croutons are onion or spice. mushroom is great!

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