Recipe - Wild Mushroom Salad With Balsamic Vinaigrette

6 cup Mixed greens; (arugula,
Belgian
; endive, rubytipped
; lettuce, radicchio,
; etc.) 1.5 L
2 tablespoon Unsalted butter 25 mL
2 Shallots; finely chopped 2
2 Cloves garlic; finely
chopped 2
4 ounce Fresh shiitake mushrooms;
stems removed,
; cut or sliced up 125 g
4 ounce Fresh oyster mushrooms;
stems removed,
; cut or sliced up 125 g
4 ounce Fresh button mushrooms;
cut or sliced up 125 g
One half teaspoon Salt 2 mL
One half teaspoon Freshly ground black pepper
2 mL
2 tablespoon Chopped fresh chives or
green onions 25
; mL
2 tablespoon Chopped fresh parsley 25 mL
3 tablespoon Balsamic vinegar 50 mL
1/3 cup Extravirgin olive oil 75 mL

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.

Converted by MC_Buster.

NOTES : Try organic greens for a truly special and delicious salad. Recipe
from the Bonnie Stern Appetizers Cookbook. Makes 4 to 6