Mixed Greens with Wild Mushrooms

Ingredients

• 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

Instructions

1. Clean the mushrooms, remove and discard any tough or withered stems, and slice the caps.
2. Heat 1 teaspoon of the oil along with the vinegar slowly in a skillet.
3. Add the mushrooms, and stir to coat.
4. Cover and cook over medium heat until the mushrooms are just wilted, about 5 minutes.
5. Transfer the mushrooms to a serving container and allow them to cool.
6. Once the mushrooms have cooled, combine them (along with the liquid) with the greens and tomatoes.
7. Add the remaining 2 teaspoons oil and additional vinegar to taste, toss well, and serve.
8. Calories: 31
9. Total Fat: 3g
10. Protein: 1g
11. Carbohydrate: 4g
12. Cholesterol: 0mg
13. Sodium: 7mg