Recipe for Wild Mushroom Salad with Balsamic Vinaigrette

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Yield:

1 servings

Ingredients:

Amount	Ingredient
6 cup	Mixed greens, (arugula, Belgian endive, ruby-tipped lettuce, radicchio, etc.) 1.5 L
2 tbl	Unsalted butter 25 mL
2 x	Shallots, finely chopped 2
2 x	Cloves garlic, finely chopped 2
4 oz	Fresh shiitake mushrooms, stems removed, sliced 125 g
4 oz	Fresh oyster mushrooms, stems removed, sliced 125 g
4 oz	Fresh button mushrooms, sliced 125 g
1/2 tsp	Salt 2 mL
1/2 tsp	Freshly ground black pepper 2 mL
2 tbl	Chopped fresh chives or green onions 25 mL
2 tbl	Chopped fresh parsley 25 mL
3 tbl	Balsamic vinegar 50 mL

Instructions:

Instructions: Dry greens well, break into bite size pieces and place in salad bowl.

Heat butter in large skillet on medium high heat. Add shallots and garlic.

Cook until fragrant.

Add mushrooms and cook for 5 to 8 minutes, until mushrooms are wilted and tender. Season with salt, pepper, chives and parsley. Spoon over salad.

Add vinegar and oil to skillet and heat gently just until warm. Pour over salad and toss gently.

NOTES : Try organic greens for a truly special and delicious salad. Recipe

Makes 4 to 6 servings.

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