Warm and Wild Mushroom Salad

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1/2 lb. oyster mushrooms
2-3 Tbsp. olive or sunflower oil
1/2 lb. portobello mushrooms, sliced
1/4 tsp. sea salt
1 cup Simple Deglaze (see recipe)
1/4 cup sake (rice wine)
8 cups mixed baby lettuce greens
4 Tbsp. Basic Balsamic Vinaigrette (see recipe)
4 Tbsp. chopped fresh parsley

Simple Deglaze
2/3 cup water
1/3 cup soy sauce
1 clove garlic, minced (or juice from pressing the garlic)
1/2 tsp. grated fresh ginger

Basic Balsamic Vinaigrette
1/2 cup chopped onion
1/2 cup balsamic vinegar
1/2 cup olive oil
1 1/2 tsp. sea salt
1/2 tsp. black pepper

• Separate the oyster mushrooms if in clusters and remove the hard stems.
• Heat the olive oil in a skillet and sauté the oyster and portobello mushrooms until nicely browned. Sprinkle with the salt and remove from the skillet.
• To the same skillet, add Simple Deglaze and the sake and bring to a boil. Return the mushrooms to the skillet and simmer for about 1 minute, then remove from the flame.
• Arrange the mixed baby greens in bowls or plates deep enough to hold some broth. Drizzle 1 Tbsp. Basic Balsamic Vinaigrette over each plate of greens. Arrange 1/4 of the mushrooms on top of the greens in each bowl. Pour 1/4 of the broth over each serving. Garnish with fresh parsley.

Basic Balsamic Vinaigrette
• Purée the onion and vinegar in a blender. With the blender on low, gradually add the oil, salt, and pepper.

Tip: If your blender doesn’t have a low speed for adding oils slowly, pour the vinegar mixture into a bowl and slowly whisk in the oil, salt, and pepper.

Makes 4 servings

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