Warm Mushroom Salad
1 Lb Mixed Mushrooms Such As Portobello,
Oyster & Shiitake (about 7 Cups)
1 Lg Clove Garlic, Minced
3 Tbsp Balsamic Vinegar
¼ Cup Chives Or Chopped Green Onions
3 Cups Baby Spinach
¼ Cup Olive Oil
¼ Tsp Each Salt & Freshly Ground Black Pepper
1 Tbsp Chopped Fresh Thyme
¼ Cup Crumbled Stilton Or Goat Cheese
Trim & Discard Ends Of Oyster Mushrooms. Discard Stems From Portobello & Shiitake Mushrooms. Slice Portobello’s Into Thick Strips. Slice Large Shiitake & Oyster Mushrooms In Half But Leave Small Ones Whole.
Arrange Spinach On 4 Salad Plates.
Heat Oil In A Large, Wide Frying Pan Over Medium-high Heat.
Add Garlic & All Of The Mushrooms. Stir Constantly Just Until Mushrooms Soften, About 5 – 6 Minutes.
Stir In Vinegar, Salt & Pepper, Then Remove From Heat. Immediately Spoon Over Spinach.
Sprinkle Chives & Thyme Over Mushrooms. Dress It Up With Crumbled Cheese.
Serves 4.