Mushroom and Mixed Greens salad

• 2 tablespoons olive oil, extra-virgin
• 1 each onions small, halved and sliced
• 1 pound mushrooms white or cremini, quartered
• 2 cloves garlic minced
• 1 1/2 teaspoons thyme freshly chopped, or or 1/2 teaspoon dried
• 3 tablespoons sherry dry
• 2 tablespoons lemon juice
• 1/4 teaspoon salt or to taste
• 1/4 teaspoon black pepper freshly ground, or to taste
• 8 cups mixed salad greens
• 2 tablespoons parmesan, parmigiano-reggiano cheese, grated

1. Heat 1 tablespoon oil in a large nonstick skillet over medium heat.
2. Add onion and cook until softened, about 3 minutes.
3. Add mushrooms and cook, stirring, until they release their juices, 10 to 12 minutes.
4. Add garlic and thyme and stir until fragrant, about 30 seconds.
5. Add sherry and cook until mostly evaporated, about 3 minutes.
6. Stir in the remaining 1 tablespoon oil, lemon juice, salt and pepper and continue cooking for 1 minute more.
7. Pour over greens in a large bowl and toss to coat.
8. Sprinkle with Parmesan.

olive oil, onions, mushrooms, garlic, thyme, sherry dry, lemon juice, salt, black pepper, mixed salad greens, parmesan

Taken from recipeland.com/recipe/v/mushroom-mixed-greens-salad-49837 (may not work)