I really didn’t think this one through. The dish was almost completed before it went in the direction of a salad.
The pineapple on the table was ripe. You could smell it upon entering the room. The mangoes were ripening too. I love caramelized fruit, and that’s what I decided to do.
But first I sautéed some mushrooms. I always store mushrooms in the refrigerator wrapped in dry paper towel in a paper bag. They keep a very long time that way. They will dehydrate over time but they never go bad as long as they are kept dry. These mushrooms somehow ended up against the back wall of the refrigerator and were frozen solid. It did them no harm.
The thickly sliced mushrooms were sautéed in a lightly oiled pan until browned then removed from the pan.
In the same pan greased with avocado oil, chunks of fresh pineapple were caramelized.
Again, in the same pan mango pieces were caramelized.
Still using the same pan, sweet onion and Shishito peppers were sautéed.
Mealtime was fast approaching so I went out and picked some fresh arugula. By the time the arugula was picked, washed and torn the other ingredients had cooled to room temperature and were served on top.