Warm wild mushroom salad *jb

Yield: 4 Servings

Measure 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

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

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