Instructions: 1. Wash and thoroughly dry the lettuch and spinach. In large salad bowl, use a wire whisk to whip 4 T. olive oil, lemon juice, garlic, mustard and seasoned salt to taste until thick and yellow. Set aside.

2. Place remaining 1/2 T. oil and shiitake in a skillet. Saute, stirring to prevent scorching, then add any reserved shiitake soaking water as 20 to 30 minutes.

3. Tear lettuce and spinach into bite-size pieces, into dressing salad bowl, removing heavy center stalks from lettuce. Toss well. Serve on individual plates with a large spoonful of basil shiitake as a topping.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.