Instructions: Heat 2 tablespoons of oil in a large nonstick skillet over high heat. When its hot, add the mushrooms and cook, stirring often, until the mushrooms are heated through but not losing their texture, about 3 minutes. Sprinkle them with 1/4 teaspoon salt and pepper to taste. Cook 1 minute more. Transfer them to a bowl.

Heat the remaining oil in the same skillet over low heat. Add the onion, red pepper and garlic. Cook, stirring often, until the onions are softened but still have some crunch, about 4 minutes. Add the remaining salt, the wine, vinegar, zest and mushrooms. Simmer 1 minute.

Transfer to a bowl. Cool at room temperature, stirring occasionally, then chill at least overnight, up to 3 days.

To serve, stir in the basil, taste and adjust seasoning. Remove the orange strips. Arrange lettuce on a serving plates. Use a slotted spoon to put the mushrooms on the lettuce. (This can be set up 2 hours ahead and kept chilled. Serve chilled.)

This recipe yields 3 to 4 servings.

NOTES :

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.