Asian Mushroom Salad

Asian Mushroom Salad

2 Tablespoons mild vegetable oil
8 oz. MYCOPIA Chef's Sampler mushrooms

1/2 teaspoon fresh ginger root, grated (optional)
2 Tablespoons toasted sesame oil
2 teaspoons soy sauce
1 Tablespoon Rice Vinegar
1/2 teaspoon honey
6 ounces, about 4 cups, mixed baby lettuces – (Mesclun Mix) Arugula, frisée and baby spinach, etc.

Heat vegetable oil in broad skillet on medium high. Add mushrooms, slice larger mushrooms, leave smaller ones whole. Cook three to five minutes on high, stirring frequently. Add ginger and remove from heat. Mix soy sauce, rice vinegar and honey. Add these to pan and stir. Toss with salad mix and serve immediately. There will be a pleasing contrast of cool and warm and the some of the greens will wilt just slightly. Serves 4.