| 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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