ounces white mushrooms, trimmed and sliced (about 4-1/2 cups)
1/2
pound oyster mushrooms, trimmed and sliced (about 4-1/2 cups)
1/4
cup pine nuts
2
large shallots, chopped
3
tablespoons sherry vinegar
1
teaspoon sugar
1
teaspoon salt
1/4
ground black pepper
3
ounces crumbled goat cheese or blue cheese (about 3/4 cup)
Arrange 1 cup greens on each of 6 plates. In a large skillet, heat oil over high heat. Add white mushrooms; cook and stir until mushrooms are browned and liquid has evaporated, about 10 minutes. Add oyster mushrooms, pine nuts and shallots; cook until mushrooms soften, about 1 minute. Stir in sherry vinegar, sugar, salt and black pepper. Divide mixture over greens. Sprinkle goat cheese over mushrooms; serve immediately. Garnish with finely shredded basil leaves, if desired.
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