| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Salads, Vegetarian | 4 | Servings |
INGREDIENTS
| 4 | tb | Olive oil |
| 2 | tb | Balsamic vinegar |
| 1/2 | ts | Dried thyme |
| 1 | lb | Assorted wild mushrooms (such as oyster, crimini and stemmed shiitake), sliced |
| 1/4 | c | Chopped shallots |
| 2 | tb | Minced fresh chives |
| 4 | c | Torn mixed greens |
INSTRUCTIONS
Whisk 2 tablespoons oil, vinegar and thyme in small bowl to blend. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add mushrooms and shallots; saute until beginning to brown, about 3 minutes. Cover skillet; cook until mushrooms are tender, stirring occasionally, about 5 minutes. Uncover; simmer until any juices evaporate. Mix 2 tablespoons dressing and chives into mushrooms. Season with salt and pepper. Toss greens with remaining dressing in large bowl. Top with mushrooms. Bon Appetit January 1998 Posted to MM-Recipes Digest by Julie Bertholf <jewel1@ix.netcom.com> on Feb 21, 1998
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