Warm wild mushroom salad *jb
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | tablespoons | Olive oil |
| 2 | tablespoons | Balsamic vinegar |
| ½ | teaspoon | Dried thyme |
| 1 | pounds | Assorted wild mushrooms (such as oyster, crimini and stemmed shiitake), sliced |
| ¼ | cup | Chopped shallots |
| 2 | tablespoons | Minced fresh chives |
| 4 | cups | Torn mixed greens |
Directions
Whisk 2 tablespoons oil, vinegar and thyme in small bowl to blend.
Heat 2 tablespoons oil in heavy large skillet over medium-high heat.
Add mushrooms and shallots; saute until beginning to brown, about 3 minutes. Cover skillet; cook until mushrooms are tender, stirring occasionally, about 5 minutes. Uncover; simmer until any juices evaporate. Mix 2 tablespoons dressing and chives into mushrooms.
Season with salt and pepper.
Toss greens with remaining dressing in large bowl. Top with mushrooms.
Bon Appetit January 1998