Mushrooms with mixed greens - country living

4 servings

Ingredients

Quantity Ingredient
1 Small sweet red pepper, halved and seeded
¼ pounds Fresh shiitake mushrooms
¼ pounds Fresh oyster mushrooms
⅓ cup Olive oil
2 tablespoons Red-wine vinegar
1 teaspoon Dry mustard
1 teaspoon Sugar
½ teaspoon Worcestershire sauce
¼ teaspoon Dried thyme leaves
¼ teaspoon Salt
2 ounces Parmesan cheese (in one piece)
2 quarts Mixed greens (such as arugula, with flowers if possible, watercress, oak-leaf lettuce, young mustard, dandelion, or beet tops)
Blanched sugar-snap pea pods and asparagus tips (opt)

Directions

1. Heat broiler. Place red pepper halves, cut sides down, on broiler pan. Broil 4 inches from heat source until skin blisters and chars-about 5 minutes. Transfer pepper halves to plastic bag; let stand 15 minutes.

2. Rinse or wipe mushrooms clean with damp paper towels. Discard stems from shiitake mushrooms. Place mushrooms in small bowl. For the salad dressing, in jar with tight-fitting lid, combine oil, vinegar, mustard, sugar, Worcestershire, thyme, and salt. Shake until well mixed. Toss mushrooms with 1 T of the salad dressing. Set aside remaining dressing.

3. Place mushrooms in single layer on broiler pan. Broil about 4 inches from heat source for 1 minute; turn mushrooms. Broil 1 minute longer or just until cooked through. Set aside to cool.

4. With vegetable peeler, shave cheese into thin slices. Peel skin off pepper halves. Cut pepper into strips. Rinse greens and spin dry. In large bowl, toss mixed greens with cheese, pepper strips, mushrooms, and remaining salad dressing. Spoon onto serving plates. Garnish with pea pods and asparagus, if desired.

Country Living/June/90 Scanned & fixed by DP & GG

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