Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 8 ounces | Fresh mushrooms or 1 can (6 to 8 oz.) sliced mushrooms |
| ½ cup | Salad oil |
| ¼ cup | Wine vinegar |
| 1 | Clove garlic, minced |
| 1 teaspoon | Salt |
| 1 teaspoon | Sugar |
| 1 teaspoon | Basil leaves crumbled |
| ⅛ teaspoon | Ground cumin |
| ⅛ teaspoon | Ground black pepper |
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Rinse, pat dry and slice fresh mushrooms (makes about 2-¾ cups) or drain canned mushrooms; set aside. In a medium bowl combine oil, vinegar, garlic, salt, sugar, basil, cumin and black pepper; mix well. Add mushrooms; toss to coat completely; let stand for 5 minutes. Spoon over lettuce wedges or toss with mixed greens. Yield: about 1-¼ cups.