1 tsp butter
3 tbsp evoo, separated
1 large garlic clove (or 2 medium), minced
1 tbsp shallot, finely minced
1 cup cremini mushrooms, cleaned, stems removed, and quartered (or cut smaller if the mushrooms are large)
1/2 tsp fresh rosemary
1 tbsp sherry vinegar
3 cups mesclun greens
thinly shaved Parmigiano-Reggiano, for garnish
homemade croutons (optional - I didn't make any, but I highly recommend tossing some in)
Heat a saute pan over medium heat. Add butter. Once the butter melts, add 2 tbsp evoo. Once the butter and the evoo have combined, add garlic and shallot. Saute until fragrant, about 1 minute. Add mushrooms. Saute mushrooms until they have reduced in size and turned a nice golden brown, about 5-6 minutes. Add rosemary and season with s&p. Sautee until the rosemary is fragrant, about 1 minute. Add sherry vinegar and remaining tbsp evoo. Season to taste with s&p as necessary. If the dressing is too acidic, drizzle in a little more evoo.
Pour warm dressing over the mescun greens in a serving bowl. Top with shaved Parmigiano-Reggiano and homemade croutons (if you have them). Serve.