Instructions: In a saute pan over moderately high heat, saute julienned vegetables in one tablespoon olive oil until crisp-tender, about 2 minutes. Set aside and keep warm.

Add shallots and chanterelles to saute pan with 2 tablespoons oil and saute until lightly browned. Add to julienned vegetables.

While vegetables are cooking brush Portobello caps with one tablespoon oil and season lightly with salt and pepper. Broil or grill until just done and keep warm.

To serve: Toss vegetables with half of the vinaigrette and arrange in the center of plates. Attractively arrange greens around and drizzle some of remaining vinaigrette over. Slice Portobellos thickly and arrange around. Garnish with watercress and serve immediately.

This recipe yields 4 to 6 servings.

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