Portobello Steak and Potato Salad - Better Magazine

Ingredients

• 2 large or 3 medium portobello mushrooms, cleaned, stems trimmed
• 2 tablespoons red or white wine
• 2 tablespoons balsamic vinegar
• Salt, to taste
• Freshly ground black pepper, to taste
• 3 cups cubed scrubbed potatoes (about 3/4-inch chunks)
• 3 tablespoons olive oil, divided
• 1 small yellow or white onion, sliced
• 1 medium yellow squash or zucchini, diagonally cut into 1/4 –inch slices
• 1/2 cup grilled corn kernels (cut from 1 cob of grilled corn), (optional)
• 1 large roasted red bell pepper (bottled is okay)
• 1 tablespoon fresh lemon juice
• 1 teaspoon prepared horseradish
• 4 cups packed mixed baby or torn salad greens
• Chopped fresh parsley, for garnish (optional)