Wild Mushroom Salad With Thyme And Heart Of Romaine

Recipe Ingredients

4		Crimini mushroom caps - very thinly sliced
6		Shiitake mushrooms - very thinly sliced
1/2 cup	118ml	Oyster mushrooms - very thinly sliced
1		Shallot - very thinly sliced
2 tablespoons	30ml	Chopped flat-leaf parsley - (to 3)
1/2		Lemon - juiced
2 teaspoons	10ml	Red wine vinegar
2 tablespoons	30ml	Chopped fresh thyme leaves
		Salt - to taste
		Freshly-ground black pepper - to taste
1/2		Heart romaine lettuce - shredded
2 tablespoons	30ml	Extra-virgin olive oil

Recipe Instructions

Combine mushrooms, shallots, parsley, lemon juice, vinegar and thyme leaves and season them with salt and pepper. Let stand 15 minutes.

Combine with shredded romaine and dress with extra virgin olive oil. Adjust seasonings and divide among 2 plates.

This recipe yields 2 servings.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1D03) - from the TV FOOD NETWORK

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