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CATEGORY CUISINE TAG YIELD
Eggs, Meats Sami Cold foods, Low fat, Mushrooms, Veggies 4 Servings

INGREDIENTS

2 t Olive oil
6 c Shiitake mushrooms, cepes
chanterelles
1 t Salt
Fresh ground pepper, to
taste
4 c Spinach, frisee
arugulabeet
2 t Olive oil
2 Shallot, peeled and minced
1 Clove garlic, peeled and
minced
1/4 c White wine
1/4 c Chicken broth
1/4 c Balsamic vinegar
1 T Fresh thyme, chopped
1/2 t Salt
Fresh ground pepper, to
taste

INSTRUCTIONS

97    
For the salad, heat the olive oil in a large nonstick or cast-iron
skillet over medium heat. Add the mushrooms and saute until tender,
about 10 minutes. Meanwhile, for the vinaigrette, heat 1 teaspoon of
the olive oil in a small saucepan. Add the shallots and garlic and
cook until softened, about 2 minutes. Add the wine, chicken broth and
vinegar. Simmer until reduced by half, about 10 minutes. Stir in the
remaining olive oil, thyme, salt and pepper. Divide the greens among  4
plates. Top with the mushrooms. Spoon the warm vinaigrette over the
mushrooms and serve immediately.  Recipe by: NEW YORK TIMES  Sent to me
by Jane Rosenberg-Coombs by jfcoombs@avana.net on 1 Fe, b

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“Even when life may be difficult, we should thank God for all He does for us—which we do not deserve. #Billy Graham”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 271
Calories From Fat: 82
Total Fat: 9.2g
Cholesterol: 14.7mg
Sodium: 1208.5mg
Potassium: 785.2mg
Carbohydrates: 38g
Fiber: 6.9g
Sugar: 18.2g
Protein: 8.9g


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