Servings: 6
Prep Time: 5 Min.
Cook Time: 12 Min.

+ 1 lb. fresh white mushrooms
+ 4 oz. fresh shiitake mushrooms
+ 6 Tbsp. olive oil, divided
+ 1/4 c. cider or white wine vinegar
+ 2 tsp. Dijon-style mustard
+ 1 tsp. sugar
+ 1/2 tsp. salt
+ 1/4 tsp. ground black pepper
+ 6 c. (about 8 oz.) mixed salad greens-arugula, radicchio, and endive

1. Trim and slice white mushrooms. Remove and discard shiitake stems; slice caps.
2. To prepare dressing: In a cup, combine 4 Tbsp. of the oil, the vinegar, mustard, sugar, salt and pepper; set aside.
3. Just before serving: In a large skillet, over low heat, heat 1 Tbsp. of the oil. Add half of the mushrooms: cook and stir until golden, about 5 minutes; remove to a bowl. Repeat with remaining oil and mushrooms; return cooked mushrooms to skillet; heat until hot.
4. Stir in reserved dressing. Spoon over salad greens.

**Exceeds recommended saturated fat intake of 1.5 grams per serving.

Recipe and photos courtesy of the Mushroom Council and mushroominfo.com

Côtes du Rhône, Grenache, Pinot Noir

Calories: 158;   Calories From Fat: 76;   Total Fat: 14g;   Saturated Fat: 2g;   Cholesterol: 0mg;   Total Carbs: 7g;   Fiber: 2g;   Protein: 3g;   Sodium: 217mg;