Wild Mushroom Salad

Ingredients

1/4 cup teaspoons olive oil

1/2 lb Portobello mushrooms, stems removed, cut into 1 inch

1/2 lb shitake mushrooms, stems removed

2 plump tomatoes, quartered and diced

1/2 cup walnut halves

1 Tbsp fresh thyme leaves

1 garlic clove, peeled and minced

3 shallots, peeled and thinly sliced

1/2 cup white wine

2 teaspoons low-sodium soy sauce

1 bag of cleaned baby spinach

1 bunch watercress

Salt and freshly ground black pepper to taste

Directions:
Heat oil in a 10-inch nonstick skillet over medium-high heat. Add Portobello’s and cook over high heat until they start to soften, about 2 minutes. Add shitakes, thyme leaves, garlic and shallots, cook for 2 minutes. Season with salt and pepper and cover. Cook until mushrooms begin to release their juices and are soft, 3 to 5 minutes more.

Add wine, walnuts and soy sauce, reduce heat to medium low and cook until liquid is reduced to a glaze. Adjust seasonings if necessary. Arrange spinach, tomatoes and watercress on 4 plates; spoon mushrooms over greens and garnish each serving with a sprig of thyme. (4 servings)