This salad makes an earthy companion to light pasta dishes. Look for packages of fresh mixed wild mushrooms in the produce section of well-stocked supermarkets. They contain a melange of three or four varieties, which may include cremini, shiitake, oyster, or others.

　　

Ingredients

4 to 6 servings

　　One 6- to 8-ounce package fresh mixed wild mushrooms

　　1 tablespoon extra-virgin olive oil

　　1 tablespoon balsamic vinegar, plus more for salad

　　4 to 6 ounces mixed baby greens (mesclun), or more as desired

　　1 cup halved cherry tomatoes or diced flavorful tomatoes

　　

Step 1

Clean the mushrooms, remove and discard any tough or withered stems, and slice the caps.

　　

Step 2

Heat 1 teaspoon of the oil along with the vinegar slowly in a skillet. Add the mushrooms, and stir to coat. Cover and cook over medium heat until the mushrooms are just wilted, about 5 minutes. Transfer the mushrooms to a serving container and allow them to cool.

　　

Step 3

Once the mushrooms have cooled, combine them (along with the liquid) with the greens and tomatoes. Add the remaining 2 teaspoons oil and additional vinegar to taste, toss well, and serve.

　　

nutrition information

Step 4

Calories: 31

　　

Step 5

Total Fat: 3g

　　

Step 6

Protein: 1g

　　

Step 7

Carbohydrate: 4g

　　

Step 8

Cholesterol: 0mg

　　

Step 9

Sodium: 7mg

　　The Vegetarian 5-Ingredient Gourmet