You can prepare this dish using almost any variety of mushroom singly or in combination: crimini, shitake, portobello, oyster, chanterelle, or common white mushrooms.
2 cups sliced mushrooms
2 tablespoons chopped shallots or scallions
1 large clove garlic, minced
2 tablespoons balsamic vinegar
1 cup diced tomato
1/4 teaspoon salt
4 to 6 cups mixed greens
Combine mushrooms, shallots or scallions, garlic, and vinegar in a skillet. Sauté for 5 minutes or until mushroom juices run freely. Remove from heat. Add tomato and salt.
Place greens on individual serving plates. Top with warm mushroom-tomato mixture, spooning the juices in the pan over all. Serve immediately.
Yield: 4 servings
© Nikki & David Goldbeck, Enemy of the Steak (Square One)