Yield: 4 Servings
|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