Mushroom Salad

Mushroom Salad

Ingredients:
2 tablespoons shallots, finely chopped
3 tablespoons rice vinegar
9 tablespoons extra-virgin olive oil
2 pounds mushrooms
2 tablespoons butter or clarified butter
6 ounces fresh greens
1 teaspoon fresh thyme
1/4 cup shallots, finely chopped
Freshly ground black pepper, to taste

Directions:
In a small bowl, combine the shallots and vinegar. Beat the mixture together
and place aside for 5 minutes to permit the shallots to absorb the vinegar. Once
they have absorbed the vinegar, mix in 7 tablespoons of olive oil and set aside.
In a large skillet over a medium-high heat, melt the butter and add the
remaining 2 tablespoons olive oil. Add in the mushrooms and dash with the thyme
and some pepper to taste. Depending on what type of mushrooms you use, the
cooking time will vary. Add the remaining shallots in with the mushrooms and
continue cooking until the shallots are soft. Season with freshly ground black
pepper to taste.
Fill a large plate or bowl with the fresh greens. Place the mushrooms from the
skillet on top of the greens and top with the vinaigrette.
Walnut and Beet Salad
Serves 4
Beets are a valuable root vegetable, low in saturated fat and cholesterol and a
good source of dietary fiber and vitamin C. However, most people are not familiar
enough with beets to use them regularly. This salad offers a quick and tasty way to
incorporate beets into your diet.