Shiitake Mushroom Salad
4 oz. Shiitake Mushrooms, stems removed, caps sliced.
1.5 Tbl. olive oil
1 Tbl. sherry or Frangelico liqueur
1 clove garlic, crushed
1/4 tsp. salt
freshly ground black pepper
3 Tbl. olive oil
3 Tbl. chopped toasted walnuts
4 c. lettuce, ice cold
Saute the Shiitake mushrooms in 1.5 Tbl. olive oil over medium high heat until lightly browned. Keep Warm.
To make the dressing, combine the sherry, garlic, salt and pepper and slowly add the olive oil. Toss the lettuce, with just enough dressing to coat.
Place lettuce on individual plates and arrange the mushrooms on top. Sprinkle with the walnuts and serve.