This salad makes an earthy companion to light pasta dishes. Look for packages of fresh mixed wild mushrooms in the produce section of well-stocked supermarkets. They contain a melange of three or four varieties, which may include cremini, shiitake, oyster, or others.
Recipe information
Yield
4 to 6 servings
Ingredients
Preparation
Step 1
Clean the mushrooms, remove and discard any tough or withered stems, and slice the caps.
Step 2
Heat 1 teaspoon of the oil along with the vinegar slowly in a skillet. Add the mushrooms, and stir to coat. Cover and cook over medium heat until the mushrooms are just wilted, about 5 minutes. Transfer the mushrooms to a serving container and allow them to cool.
Step 3
Once the mushrooms have cooled, combine them (along with the liquid) with the greens and tomatoes. Add the remaining 2 teaspoons oil and additional vinegar to taste, toss well, and serve.
nutrition information
Step 4
Calories: 31
Step 5
Total Fat: 3g
Step 6
Protein: 1g
Step 7
Carbohydrate: 4g
Step 8
Cholesterol: 0mg
Step 9
Sodium: 7mg