WARM MUSHROOM SALAD

SERVES 4

Sautéed mushrooms flavored with herbs on a bed of radicchio or cool greens tossed with a lemon-mustard vinaigrette make a substantial salad that can be the centerpiece of a light meal.

Ingredients

1 tablespoon extra-virgin olive oil

2 pounds mixed mushrooms (shiitake, oyster, cremini, or wild), thickly sliced

2 teaspoons finely chopped fresh thyme or ¼ teaspoon dried thyme

1 teaspoon finely chopped fresh rosemary or 1/8 teaspoon dried rosemary

Instructions

¼ teaspoon sea salt

6 cups (about 8 ounces) radicchio or mixed greens

1 cup Basic Lemon Vinaigrette (page 41)

½ cup shaved pecorino or Parmesan cheese (optional)

1. Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms, thyme, rosemary, and salt and sauté for 8 to 10 minutes or until brown.

2. Lightly dress the greens with the vinaigrette and arrange them on a serving platter. Spoon the mushrooms on top of the radicchio or greens and top with shaved cheese and more of the dressing.