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Mushrooms on Salad Greens
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1 lb Fresh white mushrooms
4 oz Shiitake mushrooms
6 tbsps olive oil, divided
� cup cider or white wine vinegar
2 tsps Dijon-style mustard
1 tsp sugar
� salt
� ground black pepper
6 cups mixed salad greens incl. arugula, radichio and endive
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Trim and slice white mushrooms. Remove and discard shiitake stems; slice caps.
To prepare dressing: In a cup, combine 4 tbsps of the oil, the vinegar, mustard, sugar, salt and pepper; set aside. Just before serving: In a large skillet over low heat, heat 1 tbsp. Add half the mushrooms; cook and stir until golden, about 5 mins; remove to a bowl. Repeat with remaing oil and mushrooms; return cooked mushrooms to skillet: heat until hot. Stiir in reserved dressing.
Spoon over salad greens. Garnish with paresan curls or shredded parmesan cheese, if desired.
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